Ingredients:

* 1 lb tomatoes, diced
* 1 cup black and/or green kalamata olives pitted and chopped
* 1/2 cup green onions, sliced
* 2 Tbsp fresh basil, chopped
* 2 Tbsp fresh Italian parsley, chopped
* 2 Tbsp red wine vinegar
* 1 tsp salt, divided
* 1/2 tsp pepper, ground
* 1/2 tsp coriander, ground
* 3 Tbsp sugar
* 1 cup flour
* 1 cup cornmeal
* 1 Tbsp baking powder
* 1 tsp minced garlic
* 1 egg, lightly beaten
* 3 Tbsp olive oil
* 1 cup milk
* 1 cup sour cream

Method

Preheat oven to 400 degrees and grease 9″ square baking pan.

Combine, tomatoes, olives, 1/4 cup green onions, basil, parsley, vinegar, 1/2 tsp salt, pepper, coriander and pinch of sugar.Stir, cover, let stand 15 minutes to blend. In large bowl combine flour, cornmeal, baking powder, remaining salt and sugar. Stir in remaining green onions and garlic. Make a well in center.Add egg, oil and milk.Spread batter in pan.

Bake until golden, about 20 minutes. Cool and cut into 8 rectangles.Split each rectangle in half horizontally.Place bottom half on plate.Spread with 1/2 tbsp sour cream. Top with 1/4 cup tomato mixture.Cover with remaining shortcake half. Spoon 1/4 cup tomato mixture on top. Add dollop of sour cream.Repeat with remaining rectangles.

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