Instructions: Mix together 1 cup well-drained chopped canned tomatoes or peeled fresh tomatoes, 1 teaspoon crumbled dried oregano and 3 tablespoons grated Parmesan cheese.

Onion Topping:
Peel, halve and slice 2 pounds sweet onions. Place in pan along with 3 tablespoons olive oil and cook, covered, over very low heat, about 30 minutes.

Uncover and cook, stirring often, until reduced and well browned, about 10 minutes more. Cool before spreading on risen focaccia dough.

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