Yield: 12 servings 3 large onions (about 6 cups) 9 Tbsps. olive oil (divided) 3 cups fresh chopped tomatoes (or canned) 11⁄2 cups chopped fresh basil 18 large eggs 3⁄4 cup grated Romano or Parmesan cheese 1. Cut onions into halves, place flat sides down and cut each half into narrow wedges. 2. Heat 3 Tbsps. oil in skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. 3. Add drained tomatoes and all but 3 Tbsps. ...

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