3 tbsp. vegetable oil
2 onions, sliced thin
4 lg. tomatoes, peeled & halved horizontally
3/4 c. heavy cream
2 tbsp. brown sugar
2 tbsp. minced fresh parsley
1 tbsp. minced fresh basil
Salt & pepper

Heat the oil in a skillet. Add the onions and cover. Sweat the onions over low heat for about 5 minutes. Uncover and sprinkle with salt and pepper to taste. Place the tomatoes, cut side up on top of the onions. Cover and cook 5 minutes or until the onions are tender and golden. Sprinkle the tomatoes lightly with salt and pepper. Pour the cream over the tomatoes and onions. Sprinkle the brown sugar over the tomatoes and cook uncovered for 3 or 4 minutes. Do not overcook. Sprinkle with the parsley and basil and serve immediately. 4 to 8 servings.