Roasted Tomatoes, Garlic, and Pearl Onions
Roasted Tomatoes, Garlic, and Pearl Onions are one of my favorite three amigos. This dish is so easy to make and yet so flavorful. Makes for an excellent breakfast, lunch, and or a side dish for dinner. By roasting these three food staples with salt, pepper, dried oregano, lubed up with olive oil, doused in balsamic vinegar they caramelize and intensify in flavor.
Preheat oven to 300F. Cut tomatoes in half (or quarters), cut the stem part off of onion pearls, cut the top off of the garlic, drizzle with olive oil, a small amount of balsamic vinegar and then sprinkle with dried oregano, salt and pepper and roast for 2 hours.
With patience, you are rewarded with gorgeous juicy collapsed tomatoes, tender onions, and fragrant garlic that can be used in so many different ways. Eat with bread and cheese, use in salads, serve as a side to meat and fish dishes, in sandwiches, with eggs and omelets. They will keep in the fridge for at least one week.
I highly recommend enjoying this dish with your favorite cheeses.
Small Tomatoes (preferably) or large; cut into quarters
Handful of Onion Pearls
One Garlic Bulb
Salt and Pepper
Garnish with fresh herbs
Preheat oven at 300
Cut tomatoes in half horizontally or in quarters if using large tomatoes
Soak pearl onions and garlic in warm water for 5 minutes to help loosen skins
Place tomatoes, onions, and garlic in a roasting pan
Generously drizzle olive oil all over the vegetables
Season with salt, pepper, and oregano
Drizzle balsamic vinegar over vegetables
Give the veggies a good toss so that they are all coated
Kepp tomato halves facing up
Roast for 2 hours and enjoy your roasted tomatoes, garlic, and pearl onions with bread, pasta, or whatever sides you may like. Please share your spin on this dish.