Zesty Tomato Shortcakes

[Guest guest]

Zesty Tomato Shortcakes

 

1 lb. tomatoes, diced

1/3 cup kalamata olives, pitted and chopped

1/2 cup green onions, sliced

2 tbsps. basil, chopped

2 tbsps. red wine vinegar

1 tsp. salt

1 tsp. pepper

1/4 tsp. sugar

3 tbsps. plus a pinch all purpose flour

1 cup yellow cornmeal

1 1/2 tsps. baking powder

1 tbsp. garlic, minced

1 tsp. egg, lightly beaten

3 tbsps. olive oil

1 cup milk

1 cup sour cream

 

Preheat oven to 400 degrees. Grease a 9-inch 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 over mix.

 

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.

 

 

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