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.