Tomato Cobbler

• 3 tablespoons unsalted butter (I used olive oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped (used Italian seasoning)
• 18 teaspoon cayenne pepper
• 3 large tomatoes, in 1-inch chunks (about 1-3/4 lb)
• 1 teaspoon brown sugar
• kosher salt
• 2 cups cherry tomatoes, halved
• 3 tablespoons flour
• 1 summer squash, diced (this was my addition)
• 1 12 cups flour (used whole wheat)
• 1 12 teaspoons baking powder
• 1 teaspoon sugar
• kosher salt
• pepper, freshly ground
• 6 tablespoons unsalted butter, cold, thinly sliced
• 23 cup milk
• 1 teaspoon whole grain mustard
• 1 teaspoon fresh thyme, chopped (I skipped)

1. Preheat oven to 350.
2. Make the filling: heat 2 T butter in large skillet over med high heat.
3. Add onion and cook till soft and slightly golden.
4. Add garlic, thyme, cayenne, cook 1 minute
5. Add chopped tomatoes, brown sugar, 1-1/2 tsp salt and squash.
6. Bring to a simmer and cook until the tomatoes just begin to soften, 4-5 minutes
7. Remove from heat, gently stir in cherry tomatoes and flour.
8. Transfer to 2-qt baking dish and dot with remaining TB butter.
9. Make the topping: whisk together flour, baking powder, sugar, 3/4 tsp salt and pepper.
10. Add butter and blend until it resembles coarse meal.
11. Add milk, mustard and thyme.
12. Mix gently with fork just until a sticky dough forms, be careful not to overwork dough.
13. Drop balls of dough over filling and brush the dough with milk.
14. Place the cobbler on a baking sheet (I didn't bother) and bake until golden and bubbling, 50 mins to 1 hour.
15. Let rest 15 minutes before serving.

unsalted butter, onion, garlic, fresh thyme, cayenne pepper, tomatoes, brown sugar, kosher salt, cherry tomatoes, flour, summer, flour, baking powder, sugar, kosher salt, pepper, unsalted butter, milk, whole grain mustard, fresh thyme

Taken from www.food.com/recipe/tomato-cobbler-485072 (may not work)