Tomato Cobbler - Tomato Addicts rejoice

Looks good hey! This is another of those recipes I kept shoving to the bottom of the "to try" file...till it was yet again staring at me and crying out "try me, try me...."
The recipe is unbelievably simple and quite delicious. The cobbler/scone part is quite the best recipe I have tried and I suspect will reappear on some winter soups and stews.

                                       Tomato Cobbler
Serves 2...actually 3...
Tomato Base:
15ml Olive oil
1 red onion, diced
1 clove garlic, chopped
1 cup cocktail tomatoes, halved
1 cup ripe tomatoes, diced
100ml red wine
10ml balsamic vinegar
15ml chopped parsley
salt and pepper

Heat the oil in a saucepan, add the onion and fry until soft and translucent. Add the garlic and fry for 1 minute. Add all of the tomatoes, the wine and vinegar and boil for about 15 minutes. Stir in the parsley and season to taste. Spoon into a shallow oven dish. Heat the oven to 180C.

Topping:
1 cup self-raising flour
7ml fresh thyme
50ml cheddar cheese, grated
pinch cayenne pepper
40g butter
90ml sour cream
milk for brushing
fresh basil to serve

Combine flour, thyme, cheese and cayenne pepper. Rub in the butter (or use a food processor). Add the cream and mix till a ball forms. Make 4 balls, flatten them slightly and arrange on top of the tomatoes. Brush with milk and bake until golden, about 30 minutes ( most likely less). Scatter fresh basil leaves and serve.