Roasted Cipoloni Onions and Roma Tomatoes

1 Pound Cippoloni Onions

1 Pound Roma Tomatoes

1/4 cup Extra Virgin Olive Oil

Coarse salt

1 Garlic clove

Basil leaves


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.

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