For the Filling
1/4 cup Extra Virgin Olive Oil
2 onions sliced
4 garlic cloves sliced
3 lbs. Cherry Tomatoes
3 Tbs. Flour
a handful of FRESH Oregano, Parsley, and Basil chopped
1 lb. Bacon, cooked and chopped (you want it crispy)
Pepper to taste
for the Biscuit Topping
2 cups Flour
2 tsp. Baking Powder
1 stick COLD Butter cut into little pieces
1/2 cup grated Swiss cheese
1/2 cup grated Romano cheese
1 1/2 cups Heavy Cream
Make the filling. Cook bacon in a skillet or oven (however you do it) until cripsy. Heat oil in a large skillet over medium heat. Cook the onions until caramelized (about 25 minutes). Add the garlic and cook until translucent (about 3 minutes). Let cool. Toss onion mixture, tomatoes, flour, cooked bacon, herbs, and a pinch of pepper.
Preheat oven to 375 F. Make the biscuit topping. Whisk together all the dry ingredients plus 1 tsp. salt. Mix in the butter with your hands until small clumps form. Stir in the cheeses and cream stirring with a fork until the dough forms.
Grease a 9x13 baking dish. Put the tomato mixture into the dish and then spoon 7 clumps of the biscuit mixture on top. Make the dough about 2 inches deep (make each clump about 1/2 cup). Cover the tomato and bacon mixture.
Brush the top of the dough with a little cream and sprinkle with a little romano cheese. Bake until the tomatoes are bubbling and the biscuits are golden brown. About 1 hour and 10 minutes.
When done, take out of oven and place on a wire cooling rack for about 15 minutes before serving. Enjoy!!