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Ingredients
- 3 large onions, peeled and sliced
- 2 tbsps olive oil
- 1 tsp fresh thyme leaves or 1/4 tsp dried leaves
- 2 x 800g cans tomatoes
- 1 tsp sugar
- 2 sheets ready-rolled shortcrust pastry
- 1/2 cup pitted black olives, preferably Kalamata
- 250g grated cheddar cheese
Method
Fry onions in the oil for 10 minutes until they are soft. Add the thyme and tomatoes, roughly chopped, with the juice. Simmer slowly for an hour or more, until very thick and reduced to half the original volume, stirring occasionally. Add sugar and leave to cool completely. Heat oven at 180C. Line a 25 centimetre-30 centimetre pie dish with the pastry. Pour the tomato mixture in, smooth top, scatter with olives and grated cheese. Bake one to 1 1/2 hours, until the cheese is golden brown and the edges of the tart are starting to brown. Serve warm.
