Summer Squash With Tomatoes And Aleppo Pepper

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2 tablespoons olive oil

1 tablespoon butter

1 small to medium red onion, cut in half and sliced or julienned

2 cloves garlic, minced

1 pound assorted summer squash, sliced crosswise 1/4-inch thick

1 heaping cup cherry tomatoes

kosher or sea salt, to taste

1 teaspoon crushed Aleppo pepper, or to taste

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