Roasted Tomato and Onion Salad PRINT
|2||pounds tomato, halved|
|1||tsp dried oregano|
|1||pound onions, preferably Vidalia or another sweet onion, peeled and quartered.|
|1||tblsp red wine vinegar|
|¼||cup olive oil|
1-Preheat the oven to 450 F.
2-Place tomatoes and onions in a large bowl. Add half the oil, oregano and salt, toss to coat.
3-Place tomatoes cut side up and the onions in a baking dish and roast until wrinkled and starting to blacken (about 20 minutes).
4-Put the tomatoes and onions in a serving dish, toss with remaining oil and vinegar, adjust seasoning, serve.