- 1 28-ounce can whole peeled tomatoes
- 1/2 cup sugar
- kosher salt
- 16 2-inch biscuits—prepared from a mix, store-bought, or homemade
- 4 ounces extra-sharp white Cheddar, thinly sliced
- Bring the tomatoes and their juices, sugar, and 1 teaspoon salt to a boil in a large skillet. Reduce heat to medium and cook, mashing occasionally, until thick and jammy, 15 to 20 minutes. Serve with the biscuits and Cheddar.