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Prep time
25 minutes
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Cook time
1 hour
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Serves
4
Author Notes
Based on the Provencale Pissaladière, adding the tomatoes to this makes it a versatile base for many dishes.
—Tablecollective
Ingredients
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16 ounces
Tomato Bliss Purple & Dark Red Heirloom Tomatoes
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2 pounds
yellow 3onions
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3 tablespoons
butter
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6 tablespoons
olive oil
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3 sprigs
thyme
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2 sprigs
rosemary
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1
bay leaf
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2
cloves garlic, crushed
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6
anchovy filets
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16
oil cured black olives, sliced in half
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2 pounds
small potatoes
Directions
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Thinly slice the onions by hand or on a mandoline.
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Melt the butter and 4 tablespoons olive 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 and 15 minutes, until caramelized.
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While the onions are cooking, preheat the oven to 375 degrees.
Slice the potatoes in half, toss with 2 tablespoons olive oil, cook the potatoes for 15 minutes.
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When the onions are caramelized stir roasted tomatoes into the pan. Add the anchovy filets and olives.
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Add the tomato and onion mixture to the potatoes and return to the oven for 5 to 10 minutes, until the potatoes are tender.
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