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Zesty Tomato Shortcakes




Source of Recipe


from alicia's kitchen


Recipe Introduction


Can be used as appetizers or a side dish - good for summer, when the tomatoes are in season. It is a little unusual and would probably go well with anything cooked on the grill, or anything cooked indoors too!


List of Ingredients




1 lb. diced ripe tomatoes
1/3 c. chopped black olives
1/2 c. sliced green onions, divide in half and separate
3/4 tsp. dried basil
2 tbsp. red wine vinegar
1/2 tsp. + 1/2 tsp.
1 tsp. ground black pepper
1 pinch + 3 tbsp. sugar
3 tbsp. + a pinch flour
1 c. yellow cornmeal
1 1/2 tsp. baking powder
1 tbsp. minced garlic
1 tsp. lightly beaten egg
3 tbsp. olive oil
1 c. milk
1 c. sour cream

Recipe



Preheat the oven to 400. Grease a 9" square baking pan.
to prepare the topping:

Combine the tomatoes, olives, 1/2 of the green onions, basil, vinegar, the 1/2 tsp. salt, pepper and the pinch of sugar. Stir to mix together. Cover and let stand for the flavors to blend.

to prepare the batter:

Use a large bowl to stir flour, cornmeal, baking powder, another 1/2 tsp. salt, and the 3 tbsp. sugar together until blended.
Add the other 1/2 of the green onion and garlic and stir to blend.
Make a hole in the middle. Add the egg, oil and milk; stirring quickly, just to moisten the dry ingredients. Do not over mix.
Spread batter in the pan and bake until golden, about 20 minutes.
Let cool, then cut into 8 rectangles.

to assemble the shortcakes:

Split each rectangle horizontally in half.
Place the bottom half on a plate.
Spread 1 tbsp. of the sour cream on the cut side of rectangle.
Spoon about 1/4 c. of the tomato topping mixture over the sour cream.
Top with the remaining half of the rectangle.
Spoon 1/4 c. of the tomato topping mixture and a dollop of sour cream over top of the rectangle.
Repeat with remaining rectangles.
Makes 8 servings.