Place the tomatoes in a single layer, cut-side up, on the parchment to cover the entire skillet. top with a grind or two of pepper, most of the dill (reserving just enough for a pop of color and flavor in the final garnish), and a generous layer of fresh grated parmesan or romano cheese- between 1/4 and 1/2 cup depending on how fine of a grate you use.

In a medium saucepan combine the milk and cornmeal over medium heat. Cook, stirring or whisking constantly, until it is the consistency of batter and completely lump free. About 3-4 minutes. If the mixture gets too thick add another tablespoon or two of milk. Remove from heat and transfer to a large bowl.

Whisk the flour, baking powder, baking soda, salt, and pepper together in a large bowl; set aside.

Whisk together the melted butter and sugar, add to cooked cornmeal mixture. Next add the yogurt and whisk to combine. Make sure the cornmeal mixture isn’t so hot it will cook the eggs and then whisk in the eggs until throughly combined. Fold in flour mixture until thoroughly combined and the batter is very thick.

Pour the batter into the skillet, then smooth it into an even layer over the tomatoes. Bake until the top is golden-brown and the edges have pulled away from the sides of the skillet, 22 to 25 minutes.

Let the cake cool for at least 10 minutes, then run a knife along the edge of the pan. Invert onto a large plate and carefully remove the layer of parchment.

Garnish with remaining fresh dill and additional sprinkle of grated parmesan.

Slice into wedges and serve warm or at room temperature.

Can be covered and stored at room temperature for one or two days.