Cheesy Tomato Bake
This is a recipe that was originally in a Penzey's catalogue. For those of you that don't have a local Penzey's--all I can say is how very sad! You can also buy their products online, but then you don't have the fun of roaming around the store and sniffing all the spices and blends. This is a link to their online store: http://www.penzeys.com/ The catalogue frequently has some very good recipes. My friend tried this tomato recipe and recommended it. I never got around to trying it, but this is the time of the year to do it. Plus this summer we have had tons of wonderful tomatoes.
Last week I bought 20# of tomatoes from a local natural food store. He was selling his organic tomatoes for $1.00 per pound. I thought that was a great price. Of course, then you get home and have to do something with them. I experimented making different tomato sauces and freezing them. It will be wonderful to have these treats in the winter months.
A fellow blogger (Spryte's Place) was kind enough to post a picture of the finished product. Typical of us--we just ate ours.
1 onion, finely chopped
3 Tablespoons butter
3/4 C sour cream (I used Organic Valley Lowfat)
1/4 C mayonnaise
1 C shredded cheddar cheese
1 C shredded mozzarella cheese (I used Edelweiss Tuscan Dream which is a lovely cheese available in the Madison area)
1 1/2 tsp 4/S Penzey's Special Seasoned Sea Salt (or whatever seasoned salt you have)
1/2 tsp black pepper, freshly ground
3 tsp Pasta Sprinkle (similar to Italian Herb Mix)
2/3 C milk
2 C biscuit mix (I used Bob's Red Mill Buttermilk Pancake and Waffle Whole Grain Mix)
3 firm ripe tomatoes, sliced
1 tsp paprika
1/4 C grated Parmesan cheese
Preheat oven to 400F.
Grease a 9x13 baking dish and set aside.
In a medium skillet, melt butter and saute onions until tender and golden. Move onions to a large mixing bowl and add sour cream, mayonnaise, cheddar and mozzarella cheeses (or Tuscan Dream), seasoned salt, pepper and 1 tsp of Pasta Sprinkle and mix well.
In a separate bowl, stir together milk and biscuit mix to form a soft dough. Stir in 1 tsp Pasta Sprinkle. Knead 10 - 12 times. Pat dough into bottom of 9x13 baking dish and push slightly up the edges to form a shallow rim.
Arrange tomato slices over dough. Spoon the sour cream and cheese mixture over the tomatoes, smoothing it to the edges. Sprinkle with paprika, remaining Pasta Sprinkle and Parmesan cheese. Bake at 400F for 25 minutes, until browned. Let cool 20 minutes before slicing and serving.
Great warm or at room temperature. We ate ours warm.
Last week I bought 20# of tomatoes from a local natural food store. He was selling his organic tomatoes for $1.00 per pound. I thought that was a great price. Of course, then you get home and have to do something with them. I experimented making different tomato sauces and freezing them. It will be wonderful to have these treats in the winter months.
1 onion, finely chopped
3 Tablespoons butter
3/4 C sour cream (I used Organic Valley Lowfat)
1/4 C mayonnaise
1 C shredded cheddar cheese
1 C shredded mozzarella cheese (I used Edelweiss Tuscan Dream which is a lovely cheese available in the Madison area)
1 1/2 tsp 4/S Penzey's Special Seasoned Sea Salt (or whatever seasoned salt you have)
1/2 tsp black pepper, freshly ground
3 tsp Pasta Sprinkle (similar to Italian Herb Mix)
2/3 C milk
2 C biscuit mix (I used Bob's Red Mill Buttermilk Pancake and Waffle Whole Grain Mix)
3 firm ripe tomatoes, sliced
1 tsp paprika
1/4 C grated Parmesan cheese
Preheat oven to 400F.
Grease a 9x13 baking dish and set aside.
In a medium skillet, melt butter and saute onions until tender and golden. Move onions to a large mixing bowl and add sour cream, mayonnaise, cheddar and mozzarella cheeses (or Tuscan Dream), seasoned salt, pepper and 1 tsp of Pasta Sprinkle and mix well.
In a separate bowl, stir together milk and biscuit mix to form a soft dough. Stir in 1 tsp Pasta Sprinkle. Knead 10 - 12 times. Pat dough into bottom of 9x13 baking dish and push slightly up the edges to form a shallow rim.
Arrange tomato slices over dough. Spoon the sour cream and cheese mixture over the tomatoes, smoothing it to the edges. Sprinkle with paprika, remaining Pasta Sprinkle and Parmesan cheese. Bake at 400F for 25 minutes, until browned. Let cool 20 minutes before slicing and serving.
Great warm or at room temperature. We ate ours warm.
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