Sweet cherry tomatoes and caramelized onions bubble under cheesy cornmeal biscuits. Serve with a crisp lettuce salad for a meat-free harvest supper.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
35 mins at 400°
cook:
15 mins to 25 mins
cool:
10 mins
Servings:
8
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Ingredients

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Directions

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  • In a 10-inch oven-going skillet, heat oil and butter over medium-low heat. Add onions, brown sugar and 3/4 teaspoon salt. Cover and cook for 10 to 15 minutes or until onions are very tender, stirring occasionally. Remove cover and turn heat to medium-high. Cook and stir for 5 to 10 minutes more or until onions are light brown. Remove from heat; carefully add vinegar. Stir in oregano. Transfer mixture from skillet to a bowl or plate and set aside.

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  • Add tomatoes to skillet and roast in a 400°F oven, uncovered, for 15 minutes or until tomatoes have popped and released their juices. Stir in reserved onion mixture.

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  • Meanwhile, in a medium bowl combine the flour, cornmeal, baking powder, and 1/4 teaspoon salt. Using a pastry blender, cut butter into flour mixture until pea-size. Stir in cheese, then milk, until all dough is moistened.

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  • Remove skillet from oven. Carefully drop dough onto tomato mixture in eight mounds, spacing mounds evenly. Bake about 20 minutes more or until a toothpick inserted into biscuits comes out clean. Cool on wire rack 10 minutes. Serve warm.

Nutrition Facts

198 calories; total fat 11g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 24mg; sodium 406mg; potassium 407mg; carbohydrates 22g; fiber 3g; sugar 7g; protein 4g; trans fatty acidg; vitamin a 1409IU; vitamin c 20mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 141mg; iron 1mg.

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