Filling:

1 pint cherry tomatoes, halved

1 small yellow onion, chopped

3 cloves garlic, chopped

1 cup chopped basil

2 tsp sugar

Dash tabasco

1/2 Tablespoon balsamic vinegar

Salt & Pepper

Topping:

1 Tablespoon flour

1 cup flour

1 cup cornmeal

1 tsp sugar

1/2 tsp salt

1 stick chilled butter cubed

1-1/2 cups gruyere cheese, grated

1/4 cup water

1 tsp baking powder

1/2 cup chopped parsley

Saute onions and garlic in butter and let cool.

Preheat oven to 375 degrees. Mix tomatoes with 2 TBSP flour, sugar, salt, pepper, vinegar, basil, tabasco. Add onions and garlic mixture. Stir well. Transfer to casserole dish.

In a large bowl, mix flour, cornmeal, baking powder. Add butter and cut with a pastry cutter until you get a coarse meal. Add water and stir until mixed (like drop biscuit dough). (Add more water if needed.) Fold in cheese.

Spoon topping over tomato mixture.

Bake 40 minutes or until crust is brown. Sprinkle parsley on top. Let cool before serving so that tomato juices settle.