Prep 10 mins
Cook 45 mins
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.
- 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)
- Melt 1 tablespoon of butter in a small pan, and cook the onion for about 5 minutes or until softened.
- Add the brown sugar and cook over a low heat for a further 10 minutes or until well softened and caramelized.
- Meanwhile, use the extra butter to generously grease a 6 cup casserole dish.
- Place 1/3 breadcrumbs on base.
- Season with a sprinkle of the Italian herbs and salt and pepper. Place half the halved tomatoes over the crumbs.
- Cover with all the caramelized onion and a further 1/3 of the crumbs.
- Season again, and then add the remaining tomato halves.
- Top with the remain 1/3 crumbs, season again, and then use the remaining 1 tablespoon of butter to dot across the top.
- Bake in a moderate oven for about 30 minutes, or until cooked through and browned on top.
Everybody enjoyed this! I think 30 minutes was too much for small ripe tomatoes...they were almost mush. But very tasty & dh was impressed that it wasn't overly breadcrumby. DD was overjoyed with the caramelized onions. Made for Aussie swap 3/11.