Preheat oven to 375 degrees F. Grease a square baking dish, deep pie dish, or a cast iron pan with the oil or butter (your choice).
Prepare Tomato Mixture: Place the prepared tomato wedges and chopped basil in a large bowl. Add the cornstarch, sugar, onion, garlic, salt, and pepper. Toss gently to combine.
Place the tomato mixture into the prepared baking pan: spread it in the bottom of the pan; set aside.
Prepare biscuit dough: In a medium-size bowl, add the baking mix and milk. Stir ingredients together until a soft dough forms.
Drop the biscuit batter on top of the tomato mixture with a tablespoon (leave gaps between the biscuits so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.
Bake for approximately 45 to 50 minutes or until the biscuits are golden on top and the mixture is bubbly underneath. Remove from oven and let cool.
Tomato Cobbler may be served warm or room temperature.
Makes 4 servings.
Skillet-Baked Tomato Cobbler Recipe: https://whatscookingamerica.net/vegetables/tomatocobbler.htm