
Author Notes:
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.
Serves: 4
Prep time: 30 min
Cook time: 1 hrs 15 min
Ingredients
Tomato Filling
-
2
pounds cherry tomatoes
-
1
tablespoon olive oil
-
1
onion, thinly sliced
-
2
garlic cloves, crushed
-
1 1/2
teaspoons fish sauce
-
1
tablespoon balsamic vinegar
-
1
tablespoon cornstarch
-
1
tablespoon fresh thyme
-
2
tablespoons fresh basil, chopped
-
1
teaspoon salt to taste
-
1
teaspoon pepper to taste
Four Cheese Buttermilk Biscuits
-
1
cup flour
-
1
teaspoon baking powder
-
1/4
teaspoon baking soda
-
1/4
teaspoon salt
-
4
tablespoons cold butter, cubed
-
1
cup quatro formmagio (parmesan, asiago, fontina, provolone)
-
4
tablespoons fresh basil chopped or 2 TB dried
-
1/2
cup buttermilk or milk
Directions
- 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.
- This recipe was entered in the contest for Your Best Umami-Centric Recipe
More Great Recipes:
Biscuit|Cobbler/Crumble|American|Tomato|Vegetable|Thyme|Basil|Buttermilk|Vegetarian|Side|Entree
2 Reviews