Finally tomato season has arrived! It was a bit late this year due to spring rains, but now we see (and taste) an abundance of some of the juiciest and most flavorful fruit this side of grapes. This particular dish would make a great outdoor brunch or lunch.
INGREDIENTS:
- 3 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- ¼ teaspoon red pepper flakes
- 2 pounds tomatoes, cut in 1 inch pieces
- 1 teaspoon brown sugar
- Salt
- 2 cups cherry tomatoes, halved
- 2 tablespoons all purpose flour
TOPPING
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon sugar
- Salt and pepper
- 6 tablespoons cold butter, thinly sliced
- 2/3 cup milk
- 1 tablespoon whole-grain mustard
- 1 teaspoon thyme
COOKING INSTRUCTIONS:
- Preheat oven to 350. Place 2 tbs butter in pan and cook onion until soft (5 minutes). Add garlic, thyme and pepper flakes for another minute. Add tomatoes, sugar and 1 tsp salt and cook for another 5 minutes. Remove from heat and mix in cherry tomatoes and flour. Transfer to baking dish and dot with remaining butter.
- In a medium bowl, whisk flour, baking powder, 1 teaspoon salt and pepper to taste. Add butter and combine to make a coarse mean with small butter balls. Add milk and mix until sticky dough forms.
- Drop balls of dough over tomato filling and top dough with milk. Place on a baking sheet and cook for an hour. Let rest 15 minutes before serving.
Serves 6
Goes particularly well with Taft Street Russian River Valley Sauvignon Blanc or Rose of Pinot Noir. Best consumed outdoors on a warm afternoon.