I grew up in NJ with the juiciest and most delicious tomatoes, and my mom used to make a dish like this. I'm sure she never heard of fish sauce though, which I add to my cooked tomato dishes. It adds that certain something without tasting fishy at all. Even so-so tomatoes taste heavenly in this dish, and the biscuits soak up the juice but stay crispy on the top. This could be a side dish or a vegetarian main dish. —Leith Devine
1 hour 15 minutes
onion, thinly sliced
garlic cloves, crushed
1 1/2 teaspoons
fresh basil, chopped
salt to taste
pepper to taste
Four Cheese Buttermilk Biscuits
cold butter, cubed
quatro formmagio (parmesan, asiago, fontina, provolone)
fresh basil chopped or 2 TB dried
buttermilk or milk
In This Recipe
Preheat oven to 375 degrees. Grease a 1.75 qt baking dish and set aside. Slice in half 1/2 pound (approximately 1 cup) of the cherry tomatoes.
In a frying pan, add the olive oil and cook the sliced onion until brown and slightly caramelized. Add crushed garlic and cook until fragrant.
Add the halved cherry tomatoes and cook 10 minutes or until tomatoes soften.
Remove from heat and add fish sauce, balsamic, cornstarch, thyme, basil and salt and pepper to taste.
Arrange the remaining whole cherry tomatoes in the baking dish. Spread the onion mixture over the whole tomatoes.
Make the Biscuits:
Combine the flour, baking powder, baking soda and salt in a bowl or food processor.
Add the cold cubed butter and work in with your fingers or pastry blender or process until butter is in tiny bits.
Add the cheese and chopped basil, stir to combine. Add the buttermilk and stir or process until the dough comes together.
Drop biscuits around the edge of the baking dish leaving a little room between them.
Bake for 35-40 minutes or until biscuits are browned and tomatoes are bubbly.