1 Pound Cippoloni Onions
1 Pound Roma Tomatoes
1/4 cup Extra Virgin Olive Oil
1 Garlic clove
Blanch cippoloni onions for 10-15 seconds, then plunge in cold water.
Slit skins lightly and slip onions out of the skin.
Layer sliced Roma tomatoes, Basil, Garlic, and Cippoloni onions in a baking pan.
Drizzle with Extra Virgin Olive Oil and salt as needed.
Roast for about 45 minutes.
Stir every 15 minutes to ensure even roasting.
Add Cilantro as a garnish.