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
3 to 4
spring onions (or pearl onions, or other smallish onions)
herbs for garnish, optional (I like basil or thyme)
In This Recipe
Heat your oven to 400° F.
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.
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.
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.