Roasted tomatoes & red onions
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!
- Ready in 20 mins
- Serves 6
- Easy
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
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.
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