INGREDIENTS
n. 12 ripe and pulpy tomatoes, n. 1 onion, salt, 2/3 tablespoons extra virgin olive oil, n. 2 tablespoons of grated Parmesan cheese (optional).
PROCEDURE
Cut the tomatoes in half, remove the seeds and salt them a little. Place them in the colander and leave them upside down for half an hour to lose the water. Set the oven to 200 degrees hot. Place the tomatoes on the plate and bake (without dressing) for 30 minutes, checking that they do not burn and turning them to dry. Thinly slice the onion and let it dry in oil over moderate heat. Spread the onion dressing over the tomatoes and sprinkle with the Parmesan cheese. Bake another 5 minutes.