1 medium size onion Vidalia if possible
1 Tbsp olive oil
2 large tomatoes
3 garlic cloves minced
2 pints cherry or grape tomatoes
1 Tbsp white wine vinegar
1 Tbsp brown sugar
1 Tbsp cornstarch or flour
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp fresh thyme leaves & sprigs for garnish
1-3/4 cups all-purpose flour
2/3 cup cornmeal
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp kosher salt
1/2 cup cold unsalted butter
1-1/2 cups buttermilk
1 cup shredded cheddar cheese
Preheat the oven to 375 degrees F.
Sauté onion in a large skillet over medium heat for 5-6 minutes or until tender.
While the onion is sautéing, chop the large tomatoes and discard the core.
Add the tomatoes to the skillet along with the minced garlic and 1 pint of the cherry tomatoes. Cook for 10 minutes.
Remove from the heat and add the vinegar, brown sugar, flour or cornstarch, salt, pepper and thyme leaves. Mix well.
Add the remaining pint of cherry tomatoes and pour everything into an oven-safe casserole dish which has been sprayed with non-stick cooking spray. Set aside.
To make the cornmeal-cheddar biscuits, place the flour, cornmeal, sugar, baking powder and salt in a food processor*. Pulse a few times to combine the dry ingredients.
Cut the butter into cubes and add to the food processor. Pulse until the butter is in small pieces, about the size of a small pea.
Add the buttermilk and shredded cheese and process just until the mixture comes together. Do not over mix the dough.
Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture. Place the biscuits about 1/2 inch apart; they will spread just a bit.
Bake for about 35 minutes at 375 degrees or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm. Garnish with thyme.