Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Zesty Tomato Shortcakes




Source of Recipe


Florida Fresh Tomato Committee

1 lbs tomatoes, diced
1/3 C Kalamata olives, pitted and chopped
1/2 cup green onions, sliced
2 Tbs basil, chopped
2 Tbs red wine vinegar
2 T salt, divided
1 tsp pepper
1/4 ts. sugar
3 Tbs plus a pinch flour
1 C yellow cornmeal
1 1/2 tsp baking powder
1 Tbs garlic, minced
1 egg, lightly beaten
3 Tbs olive oil
1 cup milk
1 cup sour cream

Preheat oven to 400°F. Grease a 9" square baking pan.

Combine tomatoes, olives, 1/4 cup of the green onions, basil, vinegar, 1/2 teaspoon of the salt, pepper and a pinch of sugar. Stir to mix. Cover and let stand for flavors to blend.

In a large bowl, stir flour, cornmeal, baking powder, the remaining 1/2 teaspoon salt and 3 tablespoons sugar until blended. Add remaining 1/4 cup green onion and garlic, stirring to blend. Make a well in center; add the egg, oil and milk, stirring quickly, just to moisten the dry ingredients. Do not overmix. Spread batter in the prepared pan. Bake until golden, about 20 minutes. Cool then cut into 8 rectangles.

Split each rectangle horizontally in half. Place bottom half on a plate. Spread 1 tablespoon sour cream on cut side of rectangle. Spoon about 1/4 cup tomato mixture over sour cream. Top with remaining half of rectangle; spoon 1/4 cup tomato mixture and a dollop of sour cream over top. Repeat with remaining 7 rectangles.

Serves 8