If you find yourself with a lot of grape tomatoes on hand at summer’s end, this is the dish to try. One-color red tomatoes will do nicely, but, of course, a multi-colored variety will make this recipe even more special. (The tomatoes don’t have to be heirloom, but they are particularly lovely.) Quickly tossed with olive oil, fresh herbs, and a generous sprinkling of salt and pepper, the natural sweetness of the tomatoes and slices of red onion concentrate as they roast and caramelize.
This combination of flavors makes for the perfect warm or room-temperature side dish for virtually any type of meat. It would also be delightful tossed into a salad.
Serves 6 to 8
2 pounds heirloom grape tomatoes (varied colors are nice here)
1 medium red onion, peeled and cut into about 1/4-inch-thick slices
4 to 6 tablespoons olive oil
3 tablespoons fresh oregano leaves, divided
Freshly ground black pepper
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
Toss together the tomatoes, onion, olive oil, and 2 tablespoons of the oregano on the prepared baking sheet. Season with about 1 teaspoon salt and 1/2 teaspoon pepper and roast until the vegetables are softened, caramelized, and fragrant, about 45 minutes.
Remove from the oven, season with additional salt and pepper, if necessary, and toss with the remaining 1 tablespoon of oregano. Serve warm or at room temperature.