Roasted Tomatoes and Onions on Toast

By Kenzi Wilbur
August 12, 2014
8 Comments


Author Notes: The inspiration for this recipe came from the treasure trove that is The Smitten Kitchen Cookbook. Deb Perelman’s perfect union involves cipollinis and mini-Romas together, poured over toast with white beans for heft. Mine involves sungolds and cherry tomatoes bathed in olive oil, spring onions instead of cipollinis (I’m too lazy to peel the latter), and husky cloves of garlic roasted alongside the whole mess, to be spread on the toast like butter. Instead of the beans, to make it a meal, I eat seconds.Kenzi Wilbur

Serves: 3 to 4
Cook time: 45 min

Ingredients

  • 1 pound spring onions (or pearl onions, or other smallish onions)
  • 1 1/2 pounds cherry, grape, and/or sungold tomatoes
  • 1/4 cup olive oil
  • 4 to 5 big cloves of garlic
  • 1 pinch kosher salt, more to taste
  • 4 to 5 thick slices of country bread
  • 1 handful herbs for garnish, optional (I like basil or thyme)

Directions

  1. Heat your oven to 400° F.
  2. Peel your onions. Cut any larger ones in half so they will all roast at about the same speed. Dump the prepped onions, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two three-finger pinches of kosher salt.
  3. Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They're done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices.
  4. Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes and onions -- and their pan juices -- over the top. Sprinkle with a tad more salt, to taste, and the herbs, roughly torn, if using.
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Reviews (8) Questions (0)

8 Comments

Cheryl December 4, 2016
Really, really good. I had whole tomatoes that would have gone bad, so I cored them and cut them in half. Used boiling onions and fresh thyme as my herb. I rubbed the garlic on my toast and then spread vegan ricotta (made with nuts)--topped with tomatoes and onions. It was a total meal by itself. I look forward to trying with cherry tomatoes.
 
Lisa September 12, 2016
This is insanely delicious dish. I used tastiest cherry tomatoes from farmer's market with pearl onion. Used toasted torta from La Brea bakery ( Costco). Served in small squares as appetizer. It was instant hit, gone in a second.
 
Natalie R. July 31, 2016
Excellent topping! I didn't have bread, so I cooked some wheat berries, grated the garlic into it, and topped it with the roasted tomatoes and onions. I'll admit, I misunderstood when I read spring onions, so I bought the large-bulbed scallion form of spring onions and didn't have nearly enough once I removed the tops, so I roasted those, too. I don't regret it! I tasted everything and decided that I didn't add enough salt, so I crumbled in some cotija cheese. I recommend you try the toasts with some parmesan or other salty cheese if you aren't using bread. Can't wait to try this with bread as intended in the future!
 
Stephanie D. February 16, 2016
Made this over the weekend and it was fantastic! So easy and delicious!
 
Leslie S. August 27, 2015
Just found this and at the same time decided to change my dinner plans for tonight and just make this instead! yumm
 
Gisele P. January 27, 2015
Just did this recipe and LOVED. I made it simple and just add some rosemary, but in the end it was amazing!
 
Rebecca C. September 5, 2014
Wasn't bad over rigatoni - with roasted eggplant, chicken sausage, and fresh basil and mozzarella added in while the dish was still hot.
 
Mimi F. September 3, 2014
can this become a conserve/canned topping?