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Zesty Tomato Shortcakes

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By Florida Fresh Tomato Committee

Photo: Florida Fresh Tomato Committee

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Vegetables

Servings:	8
Author Notes:	This recipe comes to us from the Florida Fresh Tomato Committee. It was created by David Turk of Indiana Market and Catering in New York, and makes a great appetizer or side dish.
Ingredients:	1 pound fresh tomatoes, diced 1/3 cup kalamata olives, pitted and chopped 1/2 cup green onions, sliced 2 tablespoons basil, chopped 2 tablespoons red wine vinegar 2 tablespoons salt 1 teaspoon pepper 1/4 teaspoon sugar 3 tablespoons plus a pinch flour 1 cup yellow cornmeal 1 1/2 teaspoons baking powder 1 tablespoon garlic, minced 1 teaspoon egg, lightly beaten 3 tablespoons olive oil 1 cup milk 1 cup sour cream
Instructions:	Preheat oven to 400°F. Grease a 9" square baking pan. To prepare topping: 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. Prepare Shortcakes: 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. To assemble: 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.