2 large onions, finely sliced
1 teaspoon brown sugar
800g can whole peeled tomatoes
700g potatoes, peeled and sliced
2 sprigs fresh thyme, leaves chopped
1/4 cup finely grated parmesan
1. Preheat oven to 180 C. Spray an 8-cup capacity casserole dish with olive oil. Heat 1-2 tablespoons olive oil in a non-stick frying pan. Add onions, sugar and 1/2 teaspoon salt. Cook for 25 min, or until soft.
2. Drain tomatoes and roughly chop. In a large bowl, mix the potatoes with the thyme, 1 tablespoon olive oil and 1 teaspoon each salt and pepper.
3. Place a layer of potatoes in the bottom of the prepared casserole dish. Top with some onion and then tomatoes. Repeat with another layer of potatoes, onion and tomatoes, finishing with potatoes.
4. Spray the top layer with olive oil and sprinkle with parmesan. Bake for 45-50 min, or until potatoes are golden and crisp.