In a large oven proof skillet heat the olive oil. Saute the garlic and onion over medium heat until softened. Add the tomatoes and saute until they burst. I was impatient and squished them after about 5 minutes. Cook for another minute or two until the juice evaporates.
Meanwhile, microwave cheddar cheese until completely melted and gooey. In a food processor combine the melted cheese with the rest of the dough ingredients. Pulse until a uniform dough forms. Roll the dough out between two pieces of parchment paper. Remove the top piece and carefully flip the dough over onto the tomatoes. Peel off the parchment.
Bake for 30 minutes until the dough firms up and becomes golden. Cool for 10 minutes and then carefully invert onto a servings platter. Garnish with fresh basil and serve.