Roasted Red Onion and Tomatoes from The Cook's Book of Everything by Lulu Grimes
Method Preheat the oven to 150°C (300°F/Gas 2) and lightly brush a baking tr ay with oil. Cut the tomatoes into quarters and put on the tray. Remove the tops of
Ingredients
- oil, to brush
- 8 roma (plum) tomatoes
- 2 red onions
- 2 garlic cloves
- 1½ tablespoons balsamic vinegar
- 1 teaspoon French mustard
- 60 ml (2 fl oz/¼ cup) extra virgin olive oil
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