You will need
¾ cup (150 g) white sugar
8 very ripe red tomatoes, cut into quarters
2 red peppers, seeded and cut into eighths
½ cup (125 ml) Ina Paarman’s Classic Balsamic Vinaigrette
Ina Paarman’s Garlic & Herb Seasoning
4 medium-sized onions, sliced in half circles
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
3 T (45 ml) olive oil
1 T (15 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
short crust pastry
fresh herbs for garnishing
Adjust the oven rack to the middle position. Preheat the oven to 200°C.
In a small heavy based pan melt and caramelise the sugar over high heat, while shaking the pan all the time. Do not stir.
Pour the caramel into a 25 cm (inside measurement) ovenproof porcelain flan dish. Tilt the dish to coat the bottom with caramel. Toss the tomato and pepper in Balsamic Vinaigrette. Arrange the tomatoes (skin side down) and the peppers in a pretty pattern to cover the caramel-lined dish. Season with Garlic & Herb Seasoning. Roast for 35 minutes. Remove from the oven and leave to cool in the dish.
While the vegetables are roasting, use the pan in which the caramel was made (no need to wash) to sauté the onions pre-seasoned with Green Onion Seasoning in the olive oil. Turn the heat right down. Cover the onions with greaseproof paper as well as a lid. Cook for 20-25 minutes until the onions are mushy. Sprinkle with Roast Onion Gravy Powder to thicken the onion mixture a little. Leave to cool.
Spread the onions over the top of the pre-roasted vegetables in the flan dish. Smooth with the back of a spoon. Leave to cool down completely.
Cover the top of the pie with short crust pastry. Push pastry down onto the filling and trim 1 cm wider than the edge of the dish. Bake for 25-30 minutes until the pastry is crisp and golden brown. Remove from the oven and leave to stand for about 10 minutes. Turn a large round serving plate upside down on top of the flan dish and invert the pie onto the plate. Garnish with fresh herbs.