Sweet Tomato, Onion, and Cheese Casserole

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.

Ingredients

• 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

Instructions

1. Preheat oven to 400°.
2. Heat butter and olive oil in a heavy oven-safe skillet over medium-low heat.
3. When butter is melted, add onions and cook until tender, turning every so often.
4. 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.
5. Rinse and pat tomatoes dry, then add to hot skillet. Place in the pre-heated oven for 20-25 minutes, until tomatoes burst.
6. 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.
7. Slowly pour in milk and mix until batter is moist. Don’t over mix.
8. 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.
9. Bake for 20-25 minutes, until biscuits are fully cooked, and a toothpick inserted in one comes out clean.