- 6 onion, halved (keep root intact)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic clove, finely sliced
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 x 400g cans chopped tomato
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 85g white breadcrumb
- 125g log goat's cheese, crumbled
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Heat oven to 220C/200C fan/gas 7. Place onions in a steamer and cook for 20 mins, or until tender.
Meanwhile, put the garlic and olive oil in a shallow flameproof casserole dish or large frying pan. Gently cook over a medium heat for 1 min, taking care not to let it colour. Tip in the chopped tomatoes, sugar and half a can of water. Simmer for about 10 mins until thickened, then season. Nestle the onion halves, cut-side down, in the sauce and simmer for 5 mins more.
Transfer to a baking dish if you need, sprinkle over the breadcrumbs and goat’s cheese, then bake for 20 mins, until bubbling and golden.