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.


  • 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


  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.

Tomato casserole, topped with biscuits, in a cast iron pan.


By [E] Selena MacIntosh*

Selena MacIntosh is the owner and editor of Persephone Magazine. She also fixes it when it breaks. She is fueled by Diet Coke, coffee with a lot of cream in it, and cat hair.

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