Based on the Provencale Pissaladière, adding the tomatoes to this makes it a versatile base for many dishes. —Tablecollective
Tomato Bliss Purple & Dark Red Heirloom Tomatoes
cloves garlic, crushed
oil cured black olives, sliced in half
In This Recipe
Thinly slice the onions by hand or on a mandoline.
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.
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.
When the onions are caramelized stir roasted tomatoes into the pan. Add the anchovy filets and olives.
Add the tomato and onion mixture to the potatoes and return to the oven for 5 to 10 minutes, until the potatoes are tender.