Roasted Tomato and Onion Salad Recipe

Published: August 03, 2012

Ingredients

2	pounds tomato, halved
1	tsp dried oregano
1	pound onions, preferably Vidalia or another sweet onion, peeled and quartered.
1	tsp salt
1	tblsp red wine vinegar
¼	cup olive oil

Directions

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.
Serves 8.