Slow roasted perfection! Bursting with fresh flavour, these roasted tomatoes and onions are wonderful on their own or spooned over toasted baguette slices, or even blended into a delicious soup.
2 lbs vine-ripened tomatoes
2 lbs red onions
2 heads of garlic
3/4 cup Kraft Extra Virgin Olive Oil Vinaigrette (choose your favourite – Italian, Parmesan Pesto, or Roasted Red Pepper)
1/2 tablespoon oregano
Freshly ground black pepper
1. Preheat oven to 300°F
2. Peel the onions and slice into large chunks. Peel the individual cloves of garlic and chop finely.
3. Spread onions, tomatoes, and garlic evenly on a large baking sheet. Pour olive oil vinaigrette over vegetables; using your hands, turn vegetables to coat generously. Season with oregano, black pepper, and salt.
4. Bake in the oven until onions have caramelized and tomatoes have wrinkled; about 2 to 2 1/2 hours.