Cover the onions with water and bring to the boil briefly. Quench and press out of the skin
Fry the onions in 3-4 tablespoons of hot oil for about 10 minutes. Bring vinegar, 1/4 l water and sugar to the boil and reduce for about 5 minutes until slightly thick. Season with salt and pepper. Add half to the onions and simmer for 1-2 minutes. Let cool down if necessary
Carve tomatoes crosswise, blanch, quench and skin them. Cut tomatoes into quarters or eighths depending on size. Peel the red onions, cut them into fine strips and fry them in 3 tbsp. hot oil until transparent.
Add the tomatoes and braise for 5 minutes. Add the rest of the vinegar stock and season with salt and pepper. Wash, chop and add basil. Let cool down if necessary
Peel the garlic. Wash the rosemary and sage, chop everything coarsely. Dab the chops. In an ovenproof pan fry them in 2 tbsp. hot oil on each side for about 3 minutes. Fry garlic and herbs briefly. Season with salt and pepper
Pour wine and 100 ml of water, bring to the boil. Braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 10 minutes. Serve with onions and tomatoes. Ciabatta goes well with it
Drink: dry white wine, for example Albana di Romagna DOCG "Sette Note" by Poderi Morini