(2017) Roasted Tomatoes and Onions on Toast

Recipe Author: Conne Ward Cameron

Always remember simple is delicious. This recipe is adapted from one on food52.com. I could eat it for three meals a day.


1 large onion 1 pint cherry or grape tomatoes 4 to 5 big cloves garlic 1/4 cup olive oil Kosher salt 4 slices country bread Herbs for garnish, optional (I like basil or thyme)


Heat your oven to 400 degrees.

Cut a large onion into 8 wedges. Put in a bowl with the tomatoes and garlic cloves. Toss with olive oil and a big pinch of kosher salt. Arrange on a rimmed baking sheet and roast until tomatoes have burst and softened and onions are soft and browned in some places.

While vegetables are roasting, toast the bread. When the vegs are ready, rub bread with roasted garlic, then top with tomatoes and onions and their juices. Maybe add some salt and pepper, maybe chop a few herbs from the garden and sprinkle on top.