Roasted Onions and Tomatoes

27 Apr

I love to visit markets whenever I travel to new places. Hey, let’s get real… I like to visit markets EVERY TIME I travel, regardless if it’s my first time or I’ve been there many times over.

I was fascinated with the Coronel Oviedo market in Paraguay. It’s not that large in size, but they had a lot of things I’ve never seen before. My mom had been there twice before so she was showing me around, almost like a local. I was first fascinated by the amounts of plum tomatoes and mini onions. I can’t believe that I was so enthralled with them and I managed not to take a single picture of them… HOW COULD THAT BEEN!?!?!?!?

One Thursday we decided to cook for the whole yoga group. Thursdays is the day when all the initiated yoguis get together to listen to our Guru speak… so we decided it was the best day to thank them for all their hospitality by cooking them a “Puerto Rican” feast. Puerto Rican is in quotes because we threw in some Dominican and other non-denominational goodies in there for good measure.

I did not know what to cook and my mind gravitated towards those delicious-looking tomatoes and onions I had been seeing the whole week. The dish started somewhere else and finished here… hope you like it as much as our friends in Paraguay did.


10 little onions, cut in half – or you could use 5 medium ones and quarter them
10 medium tomatoes, quartered
1 large green bell peppers, cut into large squares
1 large red bell peppers, cut into large squares
4 Garlic Cloves, smashed
2 tbs Garlic and herb Seasonings
2 tbs Salt
½ bunch fresh parsley, chopped
½ bunch fresh oregano, chopped
½ cup extra-virgin olive oil to coat everything
Drizzle of Balsamic Vinegar
  1. In a baking dish or roasting pan, place all the ingredients as you’re cutting them up. Drizzle the olive oil and balsamic vinegar and using your hands make sure all the ingredients are well coated with the oil and seasonings.

2.  Roast in a 450F oven for about 30 minutes. Check the oven through the window. I turn them a bit if I feel some parts are getting too crisp or burned.

3. The smell will let you know when it’s done. There is supposed to be some charred pieces of onion and tomato. It’s part of the character of the dish.


We served this as a side dish. And it was delicious as such. But in my opinion, after tasting this improvised dish originally… I would have served this over pasta with some crumbles of goat cheese and a sprinkling of freshly grated parmesan cheese. To me that would have made this vegetable combo into a real winner.

Try it your favorite way and tell me all about it!!!!

4 Responses to “Roasted Onions and Tomatoes”

  1. pavlovdog April 29, 2012 at 10:27 am #

    You know me…I’d do this as a bruschetta topping with prosciutto crudo! Looks great!

  2. Bren @ Flanboyant Eats™ April 30, 2012 at 1:00 pm #

    This is great for a pollo en fricasse or an Italian fish dish I cook often!

    • KarmaFree Cooking April 30, 2012 at 1:48 pm #

      Excelent… make it often and share it with your friends too!!!!

  3. Chef and Steward May 4, 2012 at 8:31 am #

    This is so great for a bunch of things including those mentioned in the comments. I can see this also as a pureed sauce. Love the idea of mixing it with cheese for a pasta topping! But still, absolutely lovely on its own.

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