1 to 1-1/2CCherry Tomatosmulti-color if you can find them, halved
1-1/4Tbl Champagne or White Wine Vinegar
1Tbl Cornstarch
1/2tspPepper
Parsleychopped
FOR THE BISCUIT TOPPING:
1-1/8CBisquickyes, it's vegan! :
1/2CNon-Dairy Milk
2Tbl Vegan Parmesan
Instructions
Preheat oven to 375 degrees.
In a large saute pan, add the oil and sliced onions. Saute on medium high heat for 5-7 minutes until tender and golden.
Add the chopped Roma tomatos, ONE HALF of the halved cherry tomatos, garlic and pepper. We omitted the salt in this recipe because the Bisquick already has it in the mix. So, additional salt is optional here but we calculated nutrition without it.
Saute until tomatos are tender.
Meanwhile, combine the vinegar and cornstarch until dissolved.
Remove from heat.
Add the cornstarch mixture.
Gently combine this tomato mixture with the remaining halved cherry tomatos.
Spoon tomato mixture into two 6" round baking dishes, or you could always use an 8" pan.
Combine the Bisquick baking mix, non-dairy milk and vegan parmesan.
Using a small scoop, add dollops of the dough to the top of each tomato filled baking dish. Do not spread the mixture.
Bake for 30 minutes or until the biscuits are done and golden brown.
Cool slightly prior to serving.
This recipe very easily doubles! We used 6" round baking dishes, but you could make this into 4 smaller ramekins.