Too many tomatoes?

So if you've been overtaken with a bounteous harvest of cherry tomatoes here's a yummy quick way to use them up. Cherry Tomato Cobbler...which is savory like a casserole, not sweet like dessert. I implore you give it a try it's delicious! A quick note I didn't have any fennel pollen spice but it's still wonderfully tasty without it.

Cherry tomato cobbler with garden herbs, cheese and fennel pollen spice

6 cups cherry tomatoes, halved
2 cups plus 2 Tbsp flour, divided
2 Tbsp chopped garlic
2 tsp salt, divided
2 tsp baking powder
1/4 tsp baking soda
1 cup shredded hard cheese (try Gruyere, aged Monterey jack or mild cheddar)
1/2 cup minced fresh herbs, any sort (e.g. parsley, chives, oregano, basil)
1 tsp fennel pollen spice
1/2 tsp freshly ground black pepper
1/3 cup olive oil
2/3 cup plain yogurt or buttermilk

Preheat oven to 400 degrees.
Mix the tomatoes with 2 Tbsp of flour, the garlic, and 1 tsp of salt. Pour into a greased 9x13 baking dish. Bake 15 minutes to soften the tomatoes and start their juices flowing.
While the tomatoes are baking, make the biscuit topping: Whisk together remaining flour, remaining salt, baking powder, baking soda, shredded cheese, herbs, fennel pollen spice and pepper in a large bowl. In a small bowl, mix together the olive oil and yogurt or buttermilk; add to the flour mixture. Stir with a fork until a dough forms. If it's too dry, add a little more oil. With one hand, knead the dough 5-6 times by turning it over on itself in the bowl.
Remove the tomatoes from the oven after 15 minutes and drop the biscuit dough in clumps on top of the tomatoes. Return the pan to the oven and bake about 20 minutes, or until the biscuits are cooked through and golden on top, and the tomatoes are bubbling. Serve at room temperature for best flavor.

Really if you like tomatoes, try it you'll love it!