Sweet Tomato and Peach Cobbler

Directions

1. For the tomatoes and peaches
2. Peel the tomatoes and peaches by marking a "X" on the bottom of each and plunging into boiling water for about 30 seconds. Once a bit cool, the skins should peel right off.
3. Halve the tomatoes lengthwise and scoop out the core and seeds with a small spoon. Slice each half in half again and set the slices on paper toweling to drain.
4. Spread the butter in a large saute pan and sprinkle with the sugar. Add the tomatoes in one layer and over medium heat cook the tomatoes for 20 to 30 minutes until the syrup created becomes amber like in color.
5. Slice the peaches into wedges about 1/3 inch thick and add them to the pan of tomatoes.
6. Combine the cornstarch, cinnamon and cayenne and gently stir into the mixture. Transfer the mixture to a 9 x 13 inch baking pan.

1. For the biscuit topping
2. Pre heat your oven to 400F.In a medium mixing bowl whisk the flour, 3 tablespoons sugar, baking powder, baking soda and cinnamon together.
3. Cut the butter into small pieces and with a fork, work the butter into the flour mixture until the mixture gets crumbly. Pour in the buttermilk and combine with a fork until everything comes together.
4. Drop spoonfuls of the batter over the top of the tomato-peach mixture. Sprinkle the top with the remaining tablespoon of sugar and bake for 30 to 40 minutes until the top browns a bit and the fruit gets bubbly. Let rest about 20 minutes before serving. Ice cream or whipped cream are optional but darn good!!!