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Oven Roasted Tomatoes and Onions

A simple veggie side-dish with a surprising flavor! Sweet and savory at the same time! 

Course Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Magen Flanagan

Ingredients

  • 1.5 pounds Tomatoes about 3 large
  • 1 onion medium-large
  • 1 tbsp olive oil extra virgin
  • 1/4 tsp sea salt
  • black pepper season to taste

Instructions

  1. Preheat the oven to 400F and cover a baking sheet with parchment paper. 

  2. Wash the tomatoes and cut them into wedges. Be sure to remove the hard core on the stem side of the tomato. One tomato yields about 8 equal wedges. 

  3. Cut the ends off the onion, cut it in half, then cut it into wedges. The onion wedges should be about the same size as the tomato wedges. 

  4. Add the tomatoes and onions to the baking sheet. Drizzle with the olive oil and sprinkle on the salt and pepper. Lightly toss the veggies around with your hands and spread into an even layer.

  5. Bake for 45 minutes or until the liquid has cooked off the pan and the edges of the tomatoes and onions are browned. Serve hot. 

Recipe Notes

This dish can be made at lower temperatures, it will just take a bit longer. Try adding whole garlic cloves to this dish while it roasts and finish it off with a sprinkle of fresh chopped herbs!