Peel and finely slice the red onions. Halve the red pepper, scoop out the seeds and white pith and roughly chop the pepper.

Pop a frying pan on a medium heat. Add 1 tbsp olive oil and the veg. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the veg start to brown.

While the veg fry, peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Stir the garlic and parsley stalks into the veg. Cook, stirring, for 1 min.

Pour the cherry tomato passata into the pan and add 100ml warm water. Pop a lid on the pan (or use a baking tray if you don't have a lid). Simmer for 5 mins, stirring occasionally, till the sauce starts to thicken.

While the sauce simmers, heat your grill to high and slice the tortillas in half. Arrange the tortilla halves on a baking tray. Slide under the grill for 1-2 mins till puffed up and golden, then set aside.

Taste the sauce and add a pinch more salt or pepper if you think it needs it. If your frying pan is suitable for grilling, carefully place the goat's cheeses in the pan, then slide it under the grill for 4-5 mins till the cheese is bubbling and starting to melt. Alternatively, spoon the sauce into 2 small, heatproof dishes, add the goat's cheeses and grill.

Serve the grilled goat's cheeses and sauce in their dishes, or spooned onto a couple of warm plates, with the crispy tortillas on the side for scooping.