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Perfect for Fall, and perfect if you hate recipes and standing in the kitchen, Roasted Tomatoes and Cipollini is your new best friend.  My version is adapted from those amazing cooks over at SmittenKitchen.

“Siiri, please stop using words we don’t know, like Cipollini.” Right. No problem. Just because it’s a word, doesn’t mean everyone knows what it means. I get that.  Cipollini are a type of small-medium flat-ish onions. They’re great for roasting whole.

Here’s what I did (if you want an actual recipe, go to the link above):

raw ingredients from produce stand.

-get a pound of small onions, if you can’t find Cipollini, who cares.

-get a pound of roma tomatoes.

-peel the onions.

-put it all in a baking dish with sides (aka casserole dish or roasting pan).

-drizzle it with some olive oil, liberal amounts of salt and pepper.

-put in top third of your oven.

-bake it at 400F for 45 minutes to an hour, checking every 15 minutes and shaking the pan to rotate.

While that’s in the oven, you can set the table, because Lord knows, you invited people over on a weeknight (Why, WHY did you do that?)

Set the table!

When it’s all done, chop a fresh herb like basil or parsley or even thyme or sage (but use the last two sparingly), and spread over the top. Your eyes will roll back in your head with joy, I promise.

Roasted Tomatoes and Cipollini

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