Friday, April 11, 2014

Baked Tomatoes or Onions

Want to add another vegetable to the menu with no fuss? Bake some medium or large yellow or red onions with that other dish that you’re roasting. I put the whole onions in an oiled dish without peeling them and let them cook at 350 F, which usually works out to an hour in the oven or a shorter amount of time, if the oven is hotter. The onions steams in there own moisture and their natural sweetness make them appealing. To serve, cut them in half and lightly season.

While your at it, slice some large tomatoes in half, oil there tops with olive oil, and roast these as well for half and hour or longer until they look done. Season to serve.

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