I don’t like two of the primary ingredients in this dish, yet I will eat an entire pan of it all by myself. Something about roasting the tomatoes and caramelizing the onions brings the flavors together in a way that’s pretty amazing.
- 6 cups cherry or other bite-sized tomatoes, whole
- 2 onions, cut into 1/8″ slices
- 1 tablespoon each butter and olive oil
- 2 tablespoons dark brown sugar
- 1 tablespoon balsamic vinegar
- ¾ cup all-purpose flour
- ¼ cup corn meal
- 1½ teaspoons baking powder
- pinch salt
- ¼ cold butter, in pieces
- ½ cold milk
- ½ cup extra sharp cheddar cheese
- Preheat oven to 400°.
- Heat butter and olive oil in a heavy oven-safe skillet over medium-low heat.
- When butter is melted, add onions and cook until tender, turning every so often.
- Turn heat up to medium-high, cook and stir until onions are brown and a little crispy, remove from heat and add balsamic vinegar. Spoon onions into a bowl and set aside.
- Rinse and pat tomatoes dry, then add to hot skillet. Place in the pre-heated oven for 20-25 minutes, until tomatoes burst.
- In a medium bowl, mix flour, corn meal, baking powder, and salt. Using a pastry cutter or your hands, mix in butter until mix forms pea-sized globs.
- Slowly pour in milk and mix until batter is moist. Don’t over mix.
- When tomatoes are done roasting, mix in onion/vinegar mix, and use a wooden spoon to drop the biscuit dough on top of the tomatoes.
- Bake for 20-25 minutes, until biscuits are fully cooked, and a toothpick inserted in one comes out clean.