Zesty Tomato Shortcakes

Note from Cheri: This recipe comes to us from the Florida Fresh Tomato Committee. It was created by David Turk of Indiana Market & Catering in New York, and makes a great appetizer or side dish. Follow this link to learn more about fresh tomatoes and more great recipes!

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

Serves 8 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.