Roasted tomatoes & red onions
- Good Food team
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Serves 6
Easy
Total time: 20 mins
Ready in 20 mins
A star rating of 3.6 out of 5.3 ratingsRate
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Try a mix of smallish tomatoes such as baby plum, cherry and pomodorino. This recipe works well as a side for eggy and cheesy dishes!
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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2 red onions
halved and sliced
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500g mixed small tomato
such as baby plum, cherry and pomodorino
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olive oil
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3 garlic cloves
bashed
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3 thyme
sprigs
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
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fibre0g
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protein0g
-
salt0g
low
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Method
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step 1
Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.
Recipe from Good Food magazine, June 2005
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A star rating of 3.6 out of 5.3 ratings
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