Tomato Tart Tatin

You need:

6 Roma Tomatoes
Salt and Pepper
2 tspns Sugar
Some Olive Oil
2 Onions halved and thinly sliced
45g Butter
1 tbspn Sugar
1 tbspn Balsamic Vinegar
Basil Leaves picked (for garnish)

1 cup Plain Flour
pinch Salt
75g Butter cut into cubes
1 Egg lightly beaten
a few tspns Iced Water if needed

Cut tomatoes into halves, lengthwise. Season with salt, pepper ad plently of sugar and dab a little oil on the top. Bake at 160 degrees C for about 2 hours or until very soft. Let cool. Cook the onions with butter until very soft and golden. Don't hurry this as you want them to be quite sweet.  Add the sugar and the balsamic vinegar and cook again until well coloured. You can prepare both tomatoes and onions in advance.

Preheat the oven to 200 degrees C. Make the pastry by putting flour, salt and butter into a processor and process until crumbly. Add the egg and process again until it holds together, adding iced water if necessary. Put the tomatoes cut side down into a metal cake tin which has been generously smeared with butter. Top them with the onions. Roll the pastry and put on top, cutting around the edges to fit and pressing down to give a good edge. Press down gently and bake in the oven for about 25 mins or until the pastry is cooked through. Run a knife around the edge carefully to loosen the pastry from the edge and leave for at least 10 minutes so the tomato juices settle. Invert onto a plate and garnish with small basil leaves.