TOMATO AND ONION PIE

This old-fashioned favourite has graced the tables of many families for generations. Though its ingredients are simple, the flavour is stunning. Use ripe red, preferably field-grown tomatoes in this recipe for maximum flavour.

Serves 4–6

         750g tomatoes, sliced

         1 large onion, thinly sliced

         1 teaspoon sugar

         1 teaspoon salt

         ¼ teaspoon freshly ground black pepper

         1 cup fresh breadcrumbs

         20g butter

Preheat the oven to 170°C. Grease a 20cm casserole dish.

Place a layer of tomato slices in the base of the dish, then a layer of onions and sprinkle with sugar, salt and pepper. Repeat this layering, finishing with a layer of tomato.

Cover with the breadcrumbs and dot with small pieces of butter.

Bake for 45 minutes or until the tomatoes and onions are cooked and the top is golden brown.