If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.
- Total Time:
- Servings: 8
Photography: Con Poulos
Source: Everyday Food, May 2011
- 4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices
- 1 large or 2 medium red onions (about 1 pound), cut crosswise into 1/4-inch rounds
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.