Roasted Cherry Tomatoes & Cipollini Onions

This amazing spread is crafted from farm-fresh tomatoes, onions and hunks of roasted garlic.

1 pound Sungold cherry tomatoes
1 pound Cipollini onions
¼ cup olive oil
4-5 cloves garlic, peeled
Sea salt
4-5 slices rustic country bread, sliced
Fresh basil, for garnish

1. Heat your oven to 400°.

2. Peel onions. Cut any larger ones in half so they will all roast at about the same speed. Place the onions, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two pinches of kosher salt.

3. 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.

4. 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, onions and pan juices over the top. Sprinkle with a tad more salt, to taste, and the basil, if using.

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