Asiago Cheese w/ Oven Baked Tomatoes & Carmelized Onions on Focassia

  • 1 lb (450 g) Roma or Plum tomatoes
  • 2/3 cup (160 mL) balsamic vinegar   #07271
  • 1/4 cup (60 mL) soya sauce   #06485
  • 2 Tbsp. (30 mL) vegetable oil   #13720
  • 3 large yellow onions, cut into 1/4 inch slices
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) pepper   #14031
  • 1 Focaccia 6 x 8   #38313


  • Wash and quarter the tomatoes lengthwise.
  • Combine the remaining ingredients, and pour over the tomatoes.
  • Marinate for at least two hours or overnight in the refrigerator.
  • Drain and reserve the marinade.
  • If it has been refrigerated it can be used again.
  • Place the tomatoes, cut side up, in a shallow baking dish in a single layer.
  • Bake in a 300F (150C) over for up to 1 1/2 hours (depending on whether the tomatoes were refrigerated) until the tomatoes are slightly shriveled but not completely dried out.

  • Heat oil in a frying pan on high, then add the onions and cook for 3 minutes, stirring constantly.
  • Season the onions with salt and pepper.
  • Lower the heat, and continue cooking for about 1/2 hour, until the onions are a deep golden brown.
  • Stir occasionally.

  • Cut the focaccia in half crosswise.
  • Cover the lower half with lettuce, then layer with cheese, onions and tomatoes.
  • Top with the other half of the focaccia, and cut into 4 large, or 6 smaller portions.
  • The tomatoes and the onions can be stored for about a week in the refrigerator.