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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is really old fashioned food. The only change I have made over the years is to cook the onion-in the original recipes for this it goes in raw (and often stays that way). I went looking for something similar to make, and as I couldn't find anything decided to post it. We are having this as a side with roast pork tonight, but it's good with any roast meat. Ingredients:
2 tablespoons butter, divided,plus extra for greasing |
1 large onion, finely sliced |
1 teaspoon brown sugar |
2 slices bread, processed to crumbs |
1 teaspoon mixed italian herbs |
salt & freshly ground black pepper |
6 small tomatoes, cored and halved horizontally (about 600g total) |
Directions:
1. Melt 1 tablespoon of butter in a small pan, and cook the onion for about 5 minutes or until softened.
2. Add the brown sugar and cook over a low heat for a further 10 minutes or until well softened and caramelized.
3. Meanwhile, use the extra butter to generously grease a 6 cup casserole dish.
4. Place 1/3 breadcrumbs on base.
5. Season with a sprinkle of the Italian herbs and salt and pepper. Place half the halved tomatoes over the crumbs.
6. Cover with all the caramelized onion and a further 1/3 of the crumbs.
7. Season again, and then add the remaining tomato halves.
8. Top with the remain 1/3 crumbs, season again, and then use the remaining 1 tablespoon of butter to dot across the top.
9. Bake in a moderate oven for about 30 minutes, or until cooked through and browned on top.
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