Upside Down Tomato Cornbread – Fustini's Oils & Vinegars

Ingredients

• 3 medium heirloom tomatoes, about 1 1/2 pounds total
• kosher salt, divided
• 6 tablespoons Fustini's Chipotle olive oil, divided, might need more for brushing
• 2 1/2 cup fine yellow cornmeal
• 1 1/4 cup flour
• 2 tablespoons granulated sugar
• 5 green onions, thinly sliced and divided
• 1 jalapeño, seeded and chopped
• 1 tablespoon baking powder
• 1/2 teaspoon ground black pepper, plus more for serving
• 2 3/4 cup whole buttermilk
• 1/3 cup mayonnaise
• 1 large egg
• 2 cup shredded Monterey jack cheese