Tomato Cobbler

Directions

1. 1
   Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat.
2. 2
   Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes.
3. 3
   Add the garlic, thyme and cayenne and cook 1 more minute.
4. 4
   Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt.
5. 5
   Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes.
6. 6
   Remove from the heat, then gently stir in the cherry tomatoes and flour.
7. 7
   Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.
8. 8
   Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl.
9. 9
   Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter.
10. 10
    Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.
11. 11
    Drop balls of dough over the tomato filling and brush the dough with milk.
12. 12
    Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour.
13. 13
    Let rest 15 minutes before serving.
14. 14
    Photograph by Anna Williams