Margherita panini with tomato marmalade

Chop the onions and olives; mince the garlic.

Sweat the onions in olive oil with fresh basil.

After about five minutes add the olives and garlic and cook until fragrant.

Add tomato sauce and a dash of lemon zest; cook down about 20 minutes, until most of the moisture is gone, to concentrate the flavour.

Brush the focaccia with extra virgin olive oil and cut it in half.

Spread the tomato marmalade first, then add the mozzarella and fresh tomatoes.

Season with salt and pepper, add fresh basil and a drizzle of balsamic reduction.

Grill 2 minutes per side on full blast.