-
Prep time
15 minutes
-
Cook time
1 hour 20 minutes
-
Serves
6
Author Notes
Based on the Provencale Pissaladière. The tomatoes make it a versatile base for many dishes such as my Tomato, Onion, Olive, and Freekah Pilaf. —Tablecollective
Ingredients
-
16 ounces
jar Tomato Bliss Purple and Dark Red Heirloom Tomatoes
-
2 pounds
yellow onion
-
3 tablespoons
butter
-
4 tablespoons
olive oil
-
3 sprigs
thyme
-
2 sprigs
rosemary
-
1
bay leaf
-
2
cloves of garlic, peeled and crushed
-
6
anchovy fillets
-
6
oil-cured black olives
-
1
pre-baked puff pastry base or pizza crust
Directions
-
Thinly slice the onions by hand or on a mandoline.
-
Melt the butter and oil in a heavy pan. Add the onions, garlic, thyme, rosemary, and bay leaf. Gently sweat the onion mixture on low heat for about an hour, until caramelized.
-
Stir roasted tomatoes into the onion mixture.
-
Heat oven to 375 degrees.
-
Spread the onion/tomato mixture on a prebaked puff pastry base or a prebaked pizza base.
Arrange the anchovy filets in a lattice pattern and bake for 20 minutes.
-
Remove from oven and dot with black olives.
See what other Food52ers are saying.