How to make it

  • Cut tomatoes in half lengthwise then remove seeds and place on baking sheet.
  • Drizzle olive oil and sprinkle salt over the tomatoes then bake at 250 for 20 minutes.
  • Thinly slice onions into half moons then heat skillet over high heat with olive oil until hot.
  • Add onions and reduce heat to medium stirring occasionally.
  • When onions begin to wilt add wine, honey, orange juice and liqueur.
  • Continue to cook down stirring occasionally over medium heat until onions are thick.
  • Arrange alternating layers of tomato mixture and onion marmalade in a bowl.
  • Garnish with chopped parsley then serve as a relish or on toast triangles.

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