I’ve probably had this recipe saved for about a year…..just waiting for tomato season! If you haven’t been able to tell by now, I love biscuits, so any excuse to combine biscuits with a vegetable and call it dinner/lunch, seems like a great idea to me. These cherry tomatoes came in my farm share box the other week, so it seemed like the perfect time to try the recipe. The original recipe called for gruyere cheese in the biscuit topping, but since I wanted PJ to try these, I had to leave the cheese out. Either way—they were worth the wait. The caramelized onions especially added a tasty touch to the roasted tomatoes. Enjoy! And thanks for reading.
2 tbsp olive oil
2 tbsp butter
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp thyme
2-3 lbs cherry or grape tomatoes
3 tbsp all-purpose flower
salt and pepper
For the biscuits–
2 cups all-purpose flour
2 tsp. baking powder
1 tsp salt
8 tbsp cold unsalted butter, cut into cubes
1 cup grated gruyere cheese (I had to omit)
1 1/2 cups heavy cream (I used whole milk)
1. In a large skillet, combine the oil and butter over medium heat. Add the onions and let them cook down and caramelize—about 20-25 minutes. Stir occasionally.
2. When they are caramelized, add the garlic and thyme and cook about 1-2 minutes. Remove from heat and let cool.
3. When they are cool, combine the onion mixture, tomatoes, flour, salt and pepper. Set aside while you prepare the biscuit topping.
4. For the biscuit topping–combine the flour, baking power and salt. Add the cold, cubed butter—either use a food processor or use your hands to break up the butter into small pieces. Add the cheese (if using) and pour the cream in. Mix the cream into the dry ingredients to make a soft dough.
5. Pour the tomato mixture into a 9 x 13 in. baking dish. Using a large spoon, scoop the biscuit dough into clumps on top. Bake at 375 for about one hour and 10 minutes. The tomatoes will be bubbling and the biscuits are golden. Let cool.
Source: Annie’s Eats
Someone else has been waiting forever to try this too….