Tomato Basil Cobbler

Savory Tomato Basil Cobbler
Who said a cobbler has to be sweet? Try this delicious summery dish exploding with juicy flavors.
Savory Tomato Basil Cobbler
4 LG heirloom Tomatoes - ripe
2 fresh red onions
1 head garlic
1 cubanelle Pepper
1 jalapeno pepper
Basil as needed
2 cups All in one baking mix
1/3 cup oil
2/3. cup milk
1/4 cup cornstarch or flour
Kosher salt
Black pepper
Olive oil as needed
Core and large dice the tomatoes and set aside. Thinly slice the remaining vegetables and put them together in a bowl. Coat a large lan with a layer of olive oil. Once the pan has heated the oil, add the pepper, onion and garlic. Saute until translucent and a little soft then add the tomatoes. Season with salt and pepper.
Using a whisk or spoon start breaking down the tomatoes to release some juice. It's okay to have some chunks behind. Once liquid has started bubbling and tomatoes have gotten smaller. Add the cornstarch with a little water to make a slurry. Mix the slurry into the tomato pan and cook just until thickened.
In a separate bowl, combine the baking mix, oil and milk. Mix together until thick dumpling like batter is made. Scoop-able but firm.
Oil a square baking pan and pour the tomatoes into the dish. Layer pieces of basil all over the top then dollop the batter. It's okay to leave some space between the cobbler pieces - they will expand .
Bake at 400 for 45 - 1 hr or until the cobbler is not doughy and the tomatoes are thick and creamy. Allow it to rest for about an hour before scooping. Serve with fresh basil or grated cheese. And as always, please enjoy.