Method – Slice tomatoes and onions really thin, some 1.5-2 mm thin. Place them into deep baking tray one on top of other, interchanging onion and tomato slices and forming a nice ratatouille style arrangement. Bravely drizzle some olive oil and thyme leaves (fresh or dried). Generously add freshly ground pepper, but leave salt for later. Salt only when done. Bake in 200C preheated oven until onions start to caramelize and blacken – it’s crispy and tasty!
Recipe from: http://www.opensourcefood.com/people/Qarpon/recipes/carp-steak-with-roasted-tomatoes-and-onions
Changes were made. http://creativecommons.org/licenses/by-sa/3.0/