Fried tomatoes with onion

Fried tomatoes are often a breakfast food in Western countries, served with bacon and eggs. I don't eat such breakfasts, so I dress them up a bit and move them to lunch or dinner!

1. Heat olive oil in a pan with rosemary leaves.
2. Places tomatoes cut side down in the pan.*
3. Using a hand slicer, slice half an onion (enough for 2 tomatoes).
4. While the tomatoes are cooking, mix the onions to coat with oil and to cook evenly.
5. Turn the tomatoes over after 3 minutes.
6. Cook on the second side, covered with a lid to help hold in the heat.
7. Remove the onions at the point they are just starting to go brown.**

* Cook cut side down first, while the tomatoes are still firm, then turn them over as they soften. This means they don't become slushy.

**You can return the onions to the pan after you turn off the gas, to warm them through, while you put the tomatoes on a plate.

If the tomatoes do break, or if you want to make it a more substantial meal, you could cut the tomatoes and change this into a pasta sauce or steak topping.