Roasted Tomatoes and Onions on Toast
Roasted Tomatoes and Onions on Toast requires roughly 45 minutes from start to finish. For $3.48 per serving, you get a side dish that serves 3. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 458 calories, 9g of protein, and 20g of fat per serving. If you have olive oil, cherry, kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Food52. 267 people have tried and liked this recipe. With a spoonacular score of 87%, this dish is amazing. Similar recipes are Roasted Grape Tomatoes, Onions, and Garlic on Toast with Fresh Basil, Roasted Tomatoes Onions and Zucchini, and Roasted Roma Tomatoes on Toast.
Servings: 3
Ingredients:
4 to 5 thick slices of country bread
1 1/2 pounds cherry, grape, and/or sungold tomatoes
4 to 5 big cloves of garlic
Herbs for garnish, optional (I like basil or thyme)
Kosher salt
1/4 cup olive oil
1 pound spring onions (or pearl onions, or other smallish onions)
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Heat your oven to 400 F. Peel your onions. Cut any larger ones in half so they will all roast at about the same speed. Dump the prepped onions, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two three-finger pinches of kosher salt. Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They're done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices. Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes and onions -- and their pan juices -- over the top. Sprinkle with a tad more salt, to taste, and the herbs, roughly torn, if using.
Step by step:
1. Heat your oven to 400 F.
2. Peel your onions.
3. Cut any larger ones in half so they will all roast at about the same speed. Dump the prepped onions, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two three-finger pinches of kosher salt.
4. Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They're done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices.
5. Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes and onions -- and their pan juices -- over the top. Sprinkle with a tad more salt, to taste, and the herbs, roughly torn, if using.
Nutrition Information:
covered percent of daily need
