This recipe falls in the category of “something I didn’t think I’d ever try.” I’ve been challenging myself to step outside both my palate and cooking “comfort zone.” New adventures this year, right?

It’s not that I dislike tomatoes, but a recipe comprised of pretty much only tomatoes, AND onions, is not my go-to. Whenever recipes call for onions, I typically reduce the quantity or scrap them altogether. I once got really sick as a child, and onions were the food I remembered just prior to my sickness. I figure 30+ years was long enough, so I’m adding them back in. Slowly.

Enough about me…what about this recipe? This is one from the FIXATE program, and I honestly expected to try a few bites and then fix something else. Imagine my surprise when I was in love at first bite. The sweetness of the onions with the balsamic vinegar was heavenly. It’s very flavorful and not at all what I had expected.

Servings: 6
Ultimate Portion Fix: 1 green, 1 yellow, 2 teaspoons

INGREDIENTS FOR TOMATO FILLING

• 1 tsp olive oil
• 1 cup of chopped sweet onions
• 2 cloves of garlic, finely chopped
• 3 cups of chopped Roma tomatoes (approx. 4 medium)
• 1 tsp finely chopped fresh thyme (or 1⁄2 tsp. dried thyme leaves)
• 1 tsp coconut sugar
• 1/2 tsp sea salt (or Himalayan salt)
• 1/4 tsp ground black pepper
• a Dash of ground cayenne pepper (optional)
• 2 cups of halved cherry tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp cornstarch and 1 tbsp. water (combine to make a slurry)
• Non-stick cooking spray

INGREDIENTS FOR BREAD TOPPING

• 1 cup gluten-free all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp coconut sugar
• 1 tsp finely chopped fresh thyme (or 1⁄2 tsp. dried thyme leaves)
• 1/2 tsp sea salt (or Himalayan salt)
• 1/4 cup unsalted butter, chilled, cut into 1⁄2-inch cubes
• 1/2 cup unsweetened coconut milk beverage (not canned)

INSTRUCTIONS

1. Preheat oven to 375° F.
2. Lightly coat a 9 x 9-inch baking dish with spray; set aside.
3. To make filling, heat oil in a large nonstick skillet over medium-high heat.
4. Add onions and garlic; cook, stirring frequently, for 3 minutes, or until onions are translucent.
5. Add tomatoes, thyme, coconut sugar, salt, pepper, and cayenne pepper (if desired); cook, stirring frequently for an additional 5 minutes, or until tomatoes soften.
6. Remove from heat; stir in cherry tomatoes, vinegar, and cornstarch slurry.
7. Transfer mixture to prepared baking dish; set aside.
8. To make topping, add flour, baking powder, coconut sugar, thyme, and salt to a large mixing bowl; stir to combine. 9. Rub butter into flour mixture with clean fingers until it resembles coarse pea-sized crumbs.
10. Add coconut milk; stir until well combined.
11. Place six equal-sized dollops (approximately 3 Tbsp. each) of dough on top of tomato mixture.
12. Bake for 30 to 35 minutes, or until topping is lightly browned and tomatoes are bubbling.