Balsamic roasted tomatoes and onion

Background
This balsamic roasted tomatoes and onion is one of my favourite or "staple"side dishes because it's so easy to make and it goes well with most roasts and grilled meat or fish (I cook it on the lower shelf in the oven whilst the main dish is roasting on the top).You can add a spoonful of brown sugar if you'd like it more caramelised - I think the balsamic vinegar is enough though. Also, depending on your main dish, you can use other herbs such as tarragon, thyme, rosemary, basil etc. AnyΒ leftovers make a nice salad-base, pizza-topping or are perfect for puff-pastry tartlets and party nibbles (particularly combined with blue cheeses).
Ingredients
- 250g cherry tomatoes
- 1 red onion
- 2 Tbsp balsamic vinegar
- 1 tsp oregano
- 1 Tbsp olive oil
Instructions
- Preheat the oven to 200°C.
- Cut the onion into 8 wedges.
- In a small baking dish toss the tomatoes and onion wedges with the balsamic vinegar, oil and oregano leaves. Season with salt & pepper.
- Roast for 20-25 minutes until tender.
- Serve warm or at room temperature.
Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Parties - Picnic - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - Vegan
- Skill Levels: - Easy
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