Sweet & sticky roasted tomato bake
Recipe by Courtney Glantz
2 bags mini pearl onions
2 pints large cherry tomatoes
2 lbs mini yukon gold potatoes, or new potatoes
1 garlic bulb, cloves separated but still peeled
sea salt
pepper
pinch of red pepper flakes
2 cans cannellini beans, rinsed and drained
large bunch fresh basil
NOTES
Tip from my mom - she fried up the leftovers with an egg the next morning. Genius!
1. Put the mini onions in a bowl and cover them with boiling water. This will make peeling them easier.
2. Throw the peeled onions into a large roasting pan. Add tomatoes, potatoes, garlic, a generous about of salt & pepper, and the pinch of red pepper flakes. Pour over the olive oil and toss to coat.
3. Into the oven it goes for 1 hours. Gently shake the pan every 15 minutes or so, if you can, so things roast evenly.
4. After an hour, add the drained beans and some whole basil leaves. Roast for another 15 minutes.
5. Remove from the onion, topped with some more fresh basil and serve immediately.
side dishes, vegetables February 23, 2016 22:12
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