• Toss 1/2 teaspoon salt with 3 pounds vine ripened tomatoes, chopped and set aside for 30 minutes.
• Heat 2 tablespoons olive oil in a saute pan and add 1 large onion and the other 1/2 teaspoon salt. Reduce the heat to medium low. Cook the onions, stirring occasionally, until golden brown (about 20-30 minutes).
• Strain the tomatoes and reserve the juice. Add the juice to the pan with the browned onions. Increase the heat to medium high and cook, stirring frequently, until the juice is reduced and thickened.
• Toss the onions with the chopped tomatoes, taste and adjust seasoning.
• Sprinkle ¼ cup bread crumbs into the bottom of a 2 quart casserole dish. Pour the filling on top of the bread crumbs and set the pan aside while you make the cornbread.

Cornbread Topping

• Preheat the oven to 350 °F. In a mixing bowl, combine 1 oz cornmeal, 2 ½ oz all purpose flour, 2 teaspoons sugar, 1 teaspoon baking powder, ¼ teaspoon salt, pinch of black pepper. Use a hand whisk to mix the dry ingredients until thoroughly combined.
• In a small bowl or measuring cup, whisk together 4 oz buttermilk, 1 oz unsalted butter and 1 egg.
• Add the wet ingredients to the dry ingredients all at once and stir just until combined. Fold in 1 cup corn kernels and ¼ cup basil leaves, chopped.
• Spread the topping over the tomato filling in an even layer. Place the casserole dish on a sheet pan lined with parchment or foil for easy cleanup.
• Bake until the topping is browned and baked through and the tomato filling is hot and bubbly all the way to the center.
• Serve warm or at room temperature.