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. —Leith Devine
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Prep time
30 minutes
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Cook time
1 hour 15 minutes
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Serves
4
Ingredients
- Tomato Filling
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2 pounds
cherry tomatoes
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1 tablespoon
olive oil
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1
onion, thinly sliced
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2
garlic cloves, crushed
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1 1/2 teaspoons
fish sauce
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1 tablespoon
balsamic vinegar
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1 tablespoon
cornstarch
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1 tablespoon
fresh thyme
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2 tablespoons
fresh basil, chopped
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1 teaspoon
salt to taste
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1 teaspoon
pepper to taste
- Four Cheese Buttermilk Biscuits
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1 cup
flour
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1 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/4 teaspoon
salt
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4 tablespoons
cold butter, cubed
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1 cup
quatro formmagio (parmesan, asiago, fontina, provolone)
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4 tablespoons
fresh basil chopped or 2 TB dried
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1/2 cup
buttermilk or milk
Directions
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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.
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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.
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Add the halved cherry tomatoes and cook 10 minutes or until tomatoes soften.
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Remove from heat and add fish sauce, balsamic, cornstarch, thyme, basil and salt and pepper to taste.
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Arrange the remaining whole cherry tomatoes in the baking dish. Spread the onion mixture over the whole tomatoes.
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Make the Biscuits:
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Combine the flour, baking powder, baking soda and salt in a bowl or food processor.
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Add the cold cubed butter and work in with your fingers or pastry blender or process until butter is in tiny bits.
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Add the cheese and chopped basil, stir to combine. Add the buttermilk and stir or process until the dough comes together.
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Drop biscuits around the edge of the baking dish leaving a little room between them.
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Bake for 35-40 minutes or until biscuits are browned and tomatoes are bubbly.
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