Roasted tomatoes & red onions

Roasted tomatoes & red onions

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(1 ratings)

Ready in 20 mins


Serves 6
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!

Nutrition and extra info

  • Vegetarian
  • Vegan


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 red onion, halved and sliced
  • 500g mixed small tomato, such as baby plum, cherry and pomodorino



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic clove, bashed
  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  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.

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Comments (1)

issie1414's picture

I have cooked these lots this summer both on the BBQ and in the oven, but in the oven I cook at 150c and leave in for one hour or longer if I have time, they are so thick and gooey.
Sometimes I wizz them in the blender and put into Pasta, also used them for the Chicken Cacciatore found on here.

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