I love tomato season so much that I tend to come home from the market each week with 5-10 pounds of them. While I absolutely love to simply slice them and drizzle with a little olive oil, balsamic vinegar and flaky sea salt, even I cannot eat ten pounds of tomatoes a week this way.
This recipe was born of a brunch-time craving for tomatoes. It works well for breakfast, as a side dish or a standalone meal.
For the biscuits
Cut up the tomatoes into roughly one-inch chunks. If you are using cherry tomatoes, simply leave them whole. When the onions have caramelized add them to the tomatoes. Sprinkle over the thyme, oregano, a good sprinkling of salt and freshly ground black pepper.
Add the tomato mixture to a medium-sized baking dish (about 1.5 q. capacity–mine is 10.5 by 7 inches). Spoon the biscuit mixture over top and brush with a little more buttermilk if you like.
Bake for 30-35 minutes, or until the biscuits are completely cooked and golden brown on top.
Serves 6 for breakfast, or 8 as a side.