Crunchy baked tomato & onions
- 3 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 4 tbsp olive oil
- 75g white breadcrumbs
Pre-heat oven to 190C.
Heat 2 tbsp of the olive oil in a pan and add the onions and garlic, softening for 15 minutes until sticky.
Halve your large tomatoes and add them, along with your smaller tomatoes, to a baking dish with the onions, herbs, sugar and then breadcrumbs. Season them well and toss them together.
Drizzle with the remaining 2 tbsp of oil, add a few more herbs and bake for one hour until golden on top. The tomatoes should look succulent and juicy - yum!