Recipe by Kittencal@recipezazz
You can use sun-dried tomatoes in place of whole tomatoes. Yield is only estimated depending on the size you cut the squares.
Top Review by Not Martha
Kittencal, this recipe was a very tasty one. The bisquick crust was a little thick and not much flavor. The tomatoes and topping were amazing. I was not sure what to do with the sauteed onions and garlic, so I just sprinkled them on top of the crust. I will definatly try this one again! Thank you, I have enjoyed other recipes you have posted.
- 1 onion, finely chopped
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 3 tablespoons butter
- 1⁄2 cup sour cream
- 1⁄4 cup mayonnaise
- 1 1⁄4 cups shredded old cheddar cheese
- 1 1⁄2 teaspoons seasoning salt (or use white salt to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1 pinch sage
- 2⁄3 cup milk
- 2 cups Bisquick baking mix
- 2 -3 firm ripe tomatoes, sliced about 1-1/4-inch thick
- 1 teaspoon paprika (or to taste)
- 1⁄4 cup grated parmesan cheese (or to taste)
Directions See How It's Made
- Set oven to 400 degrees (oven rack to bottom position).
- Grease a 13 x 9-inch baking dish.
- In a skillet saute the onions and garlic in butter until softened.
- In a large bowl combine sour cream, mayonnaise, shredded cheddar cheese, seasoned salt, black pepper and sage; set aside.
- In another bowl stir the milk and Bisquick together to form a soft dough, then knead lightly for about 10-12 times.
- Pat the dough over the bottom of the prepared baking dish, pushing the dough up the sides to form a shallow rim.
- Arrange the tomato slices on the top of the dough.
- Spoon the sour cream mixture over the tomatoes.
- Sprinkle the top with paprika then grated Parmesan cheese.
- Bake for about 25 minutes.
- Let stand 10-15 minutes before slicing into small squares.