Tomato Bounty Bake

I know, it;s been a while since I've posted...but tonight I created a dish with tomatoes that I have to share.  My friend, Shelley, brought me a basket full of fresh tomatoes from her garden.  I've always made a really great tomato pie, but I'm walking miles every day and really trying to watch carbs and calories and that pie, with the crust, lots of sharp cheddar and mayonnaise just doesn't fit into my "Get fit Loretta" plan. So I created this dish with roasted tomatoes, caramelized sweet onions, Parmesan cheese and fresh herbs.  Please change ingredient amounts to suit your taste...I think any combination will work!

Ingredients:
8 tomatoes, sliced in 1/4 inch slices
2 large Vadalia onions, slices in 1/4 inch slices
1 tbs. fresh basil
1 tbs. fresh thyme
4 tbs. olive oil Parmesan Romano cheese
1/2 cup shredded

Preheat oven to 400

• Spread 2 tbs. olive oil on cookie sheet
• Place sliced tomatoes in one layer on cookie sheet 
• Place tomatoes in preheated oven and cook for 30 minutes
• Reduce oven temperature to 350
• While the tomatoes are cooking saute onions in remaining olive oil until nicely caramelized
• Remove tomatoes from oven and create a layer of tomatoes
• Salt tomato layer taste and add half of basil and thyme
• Sprinkle 1/4 cup cheese over tomatoes
• Add a layer using all of the caramelized onions
• Sprinkle 1/4 cup cheese over onions
• Place remaining tomatoes over onion layer
• Sprinkle with basil and thyme
• Bake for 20 minutes