• 10 large fresh Roma tomatoes

  • 5 tablespoons extra-virgin olive oil

  • 2 cups thinly sliced onions

  • 2 cloves garlic, minced

  • 1 teaspoon brown sugar

  • 1 teaspoon balsamic vinegar

  • 2 tablespoons shredded fresh basil

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon sea salt

  • 8 sheets phyllo (thawed)

  • Olive oil….to brush on the phyllo sheets

  • 3/4 cup small pitted kalamata olives (or large ones, halved)

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmigiano-Reggiano cheese


Slice the tomatoes into thin slices. Set aside

Heat 3 tablespoons of the olive oil in a heavy skillet.  Cook the onions and garlic over medium until the onions are lightly browned….about 20 minutes.

Stir int hesugar and vinegar and cook a few minutes longer, stirring until the onions are glazed and golden.

Stir in the basil, pepper and half of the salt.

Grease a sheet pan with oil.  Stack the phyllo leaves in t he center of the pan, brushing each with a light coating of olive oil.  Roll the edge slightly toward the inside to form a rim.

Spoon the onion mixture onto the pastry and spread evenly.  Arrange olives on top.  Top with tomato slices and sprinkle with remaining salt.

Brush the tomatoes with remaining oil.

Top with cheeses.

Bake in the bottom 1/3rd of a preheated 375 °F. oven for 20 to 25 mintues or until edges are golden brown.

Cool slightly.  Cut into squares.

Serves 12 as appetizer or 6 as a main course.