Tomato & onion bake with goat’s cheese

3 of 5-a-day 30-60 minutes 4 servings 400 kcal or less a week of family suppers bake budget casserole children kids low calorie mains value meals veg veggie

N/A

Source

Ingredients

6 onions , halved (keep root intact)

4 garlic cloves , finely sliced

2 tbsp olive oil

2 x 400g cans chopped tomato

1 tsp sugar

85g white breadcrumb

125g log goat's cheese , crumbled

Method

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.