Source: Cast Iron Skillet Magazine | Serves: 6-8 | Time: 1+ hr
NOTE: A lot of folks with kidney disease cannot have tomatoes or have to avoid them. I'm not one of those people, but if you are, I'm very sorry that this meal is not for you.
Changes: replaced heavy whipping cream with full fat coconut milk; halved the tomatoes
3 tbsp vegan butter
2 cups chopped yellow onion
1 tbsp minced garlic
1/2 cup whole wheat flour
1 3/4 cup coconut milk
1/2 kosher salt
1/2 mustard powder
1/2 tsp hot sauce
1 8-oz package Swiss cheese, shredded
7 cups assorted cherry #tomatoes, halved
1/2 cup chopped fresh basil
2 tsp chopped fresh thyme, divided
1 1/2 cup panko
Additional 1/4 cup vegan butter, melted
Additional thyme for garnish
Preheat oven to 375 F.
In a 10 inch cast iron skillet, heat 3 tbsp vegan butter over medium heat. Add onion and cook stirring occasionally for 8 minutes. Stir in garlic and cook 1 minute more.
Stir in flour and stir for 1 minute. Gradually stir in coconut milk, stirring frequently until thickened.
Stir in salt, mustard and hot sauce. Reduce heat to low and stir in cheese until melted.
Remove from heat, and stir in tomatoes, basil and 1 tsp thyme.
In a medium bowl, stir together panko, melted butter, and remaining 1 tsp thyme. Sprinkle onto tomato mixture.
Put skillet in the overn and baked until golden brown and bubble, 35-40 min adding foil for the last 10 min.
Remove from oven and let sit 15 minutes before serving. Add more thyme for garnish.