When native tomatoes are in season my best friend & I make this delicious bread. The topping can be made ahead & stored for up to 3 days. We can guarantee, this won’t last long on the table.

Sour Cream Topping
1 med. Sweet Onion, chopped
2 T. Butter
¾ c. Sour Cream
1/3 c. Mayonnaise
(4 oz.) Cheddar Cheese, grated
¾ tsp. Salt
¼ tsp. Fresh Ground Black Pepper
¼ tsp. Dried Oregano
Pinch Fresh Chopped Sage

For the Dough & Filling
2/3 c. Milk
2 c. Baking Mix (such as Bisquick)
3 med. Native Tomatoes, peeled & sliced
½ tsp. Paprika
Sour Cream Topping (above)

Preheat oven to 400°.
Butter the bottom & sides of a 9 X 13 baking dish.
Sauté onion in butter until soft.
Blend with remaining “topping” ingredients & set aside.
Stir milk into baking mix.
Blend until a soft dough forms.
Turn out onto a floured surface & kneed lightly 10 – 12 strokes.
Press dough into the bottom & up the sides of prepared dish (forming a shallow rim).
Arrange tomato slices on dough & top with sour cream topping.
Sprinkle with paprika & bake 20 – 25 minutes.
Let stand 10 minutes before cutting.

NOTE: To easily peel tomatoes, cut an “X” in the bottom, immerse in boiling water for 1 minute. Then set in an ice bath. The skins peel off easily after this process.