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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stone-ground cornmeal adds texture to the biscuit-like crust, but you can use plain cornmeal or your favorite biscuit recipe. Ingredients:
1 medium-size sweet onion, chopped |
1 tablespoon olive oil |
1 large tomato, chopped |
3 garlic cloves, minced |
3 pounds assorted small tomatoes, divided |
1 tablespoon champagne vinegar or white wine vinegar |
1 tablespoon cornstarch |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
1 teaspoon fresh thyme leaves |
1 1/2 cups self-rising soft-wheat flour (such as white lily) |
1/2 cup stone-ground yellow cornmeal |
1/2 teaspoon baking powder |
1/2 cup cold butter, cut into 1/4-inch-thick pieces |
3/4 cup (6 oz.) freshly shredded jarlsberg cheese |
1/4 cup chopped fresh basil |
2 tablespoons chopped fresh chives |
1 1/4 cups buttermilk |
Directions:
1. Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic, and 1 1/2 cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat, and stir in vinegar and next 4 ingredients.
2. Place remaining small tomatoes in a 13- x 9-inch baking dish. Spoon onion mixture over tomatoes, and gently toss to coat. Bake at 375° for 10 minutes.
3. Meanwhile, stir together flour and next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas; cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture by 1/2 cupfuls onto tomato mixture. (Do not spread.)
4. Bake at 375° for 30 to 35 minutes or until golden brown. Cool on a wire rack 30 minutes before serving.
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