“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 Nutrition

  • 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)


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a