Season: Spring Summer 

Crunchy Baked Tomato & Onion Gratin


3 onions, thinly sliced
3 garlic cloves, thinly sliced
4 tbsp olive oil
1.2kg mixed tomatoes, from really big to cherry
8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
1 tbsp golden caster sugar
50-85g fresh white breadcrumbs – if you’ve got a crust, use this so the crumbs are nice and golden


  1. Heat oven to 180C/160C fan/gas 4.
  2. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned.
  3. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
  4. Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.