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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
cook:
15 mins
cool:
10 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 11g; cholesterol 24mg; saturated fat 6g; carbohydrates 22g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 4g; vitamin a 1409.1IU; vitamin c 20.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 56.4mcg; vitamin b12 0.1mcg; sodium 406mg; potassium 407mg; calcium 141.4mg; iron 1.3mg.
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