By Jenna Piemonte
Cut tomatoes into ¼ inch slices. Place two layers of paper towel on a baking sheet. Place tomato slices on paper towels and sprinkle a tablespoon of salt on top to drain moisture from the tomatoes. Let sit for 15 minutes before patting to dry with another paper towel.
While tomatoes sit, prepare the cheddar biscuits. Combine Flour, Salt, Pepper, Baking Soda, and Baking Powder in a bowl. Cut in butter with a fork or pastry cutter until pea-sized lumps form. Add in Buttermilk, 1 cup of Cheddar Cheese, and Green Onion. Mix with a wooden spoon until dough is formed.
Lightly flour your work surface and place dough down. Place a sheet of wax paper on top of the dough and roll with a rolling pin. You can skip the wax paper, but it helps prevent sticking! Roll dough until it is about ½ inch thick. Using a biscuit cutter or glass, cut 5-6 biscuits. Place biscuits on a plate and place in the fridge to chill.
Add 2 tablespoons of Kosterina Garlic EVOO to a dutch oven or ceramic baking dish. Layer tomatoes in the baking dish. Add thyme sprigs and roast in the oven for about 15 minutes.
Once tomatoes are done roasting, remove thyme sprigs and press tomatoes down with a spatula. Sprinkle remaining half cup of cheese on top of tomatoes and place biscuits on top of tomatoes. Make egg wash with 1 egg and a tablespoon of water. Brush biscuits with egg wash and bake for 22 minutes until golden brown on top. Serve warm.