Roasted tomatoes & red onions

Roasted tomatoes & red onions

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2 red onions, halved and sliced
  • 500g mixed small tomatoes, such as baby plum, cherry and pomodorino
  • olive oil
  • 3 garlic cloves, bashed
  • 3 thyme sprigs

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Method

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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Comments

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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.
LOVELY !!!

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