Preheat oven to 375°F (190°C).

Chop the sweet onion.

Heat olive oil in a large skillet over medium-high heat.

Sauté the chopped onion for 5-6 minutes or until tender.

Chop the large tomato and divide small tomatoes.

Mince the garlic cloves.

Add the chopped tomato, minced garlic, and half the small tomatoes (1 1/2 pounds) to the skillet.

Sauté for 10 minutes or until tomatoes are softened.

Remove the skillet from heat.

Stir in Champagne vinegar (or white wine vinegar), cornstarch, kosher salt, freshly ground black pepper, and fresh thyme leaves.

Place the remaining small tomatoes in a 13x9 inch baking dish.

Spoon the onion mixture over the tomatoes in the baking dish and gently toss to coat.

Bake at 375°F (190°C) for 10 minutes.

In a large bowl, stir together self-rising soft-wheat flour, stone-ground yellow cornmeal, and baking powder.

Cut cold butter into the flour mixture with a pastry blender until the mixture resembles small peas.

Cover and chill the flour mixture for 10 minutes.

Shred Jarlsberg cheese, chop fresh basil and chives.

Stir shredded cheese, chopped basil and chopped chives into the chilled flour mixture.

Add buttermilk, stirring just until dry ingredients are moistened.

Dollop the flour mixture by 1/2 cupfuls onto the tomato mixture in the baking dish. (Do not spread).

Bake at 375°F (190°C) for 30-35 minutes or until golden brown.

Cool on a wire rack for 30 minutes before serving.