Roasted Market Tomatoes & Vidalia Onions Recipe

Roasted Market Tomatoes & Vidalia Onions Recipe

Roasted Market Tomatoes & Vidalia Onions Recipe

  • Makes: 4 Servings
  • Ready In: 35 mins
  • Prep Time: 10-15 mins
  • Cook Time: 25 mins

Makes a wonderful lunch, along with a big salad. This is a great way to use summer’s fresh veggies. Organic grocery store ricotta needs a drizzle of good extra virgin olive oil, some sea salt & fresh cracked pepper. But, if you come across a fantastic local ricotta or any other fresh, soft cheese, it may not need a thing.

We used Vidalia Onions, which are the official state vegetable of GA. (Who knew?) Georgia actually has a trademark on these onions, which limits their production to about 20 counties in Georgia. Why? Because they are delicious. If you are ever in the southeast during the summertime, try a Vidalia…

    Nutritional Information (per serving)

  • Calories: 203
  • Fat: 15g
  • Protein: 4g
  • Sodium: 31mg
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 8g

Ingredients:

  1. 4 medium-sized Vidalia onions *
    8 ripe plum tomatoes, halved lengthwise
    1/2 cup organic ricotta
    1/2 cup extra virgin olive oil, divided
    8-10 fresh basil leaves, slivered **
    sea salt & fresh cracked pepper

Directions:

    1. Preheat your oven to 425 degrees.
    2. On a baking sheet, arrange onion slices in a single layer.
    3. Brush both sides with olive oil.
    4. On a separate baking sheet, arrange tomatoes, cut-side up and brush the cut side with olive oil.
    5. Sea salt & pepper both your onions and tomatoes.
    6. Roast onions and tomatoes for about 25 minutes until onions are golden and tomatoes are soft in the center.
    7. Turn your onions at 15 minutes and rotate your pans at that time.
    8. To serve, spoon ricotta onto your plate and sprinkle with sea salt & pepper. Arrange your veggie around the ricotta, to your liking.
    9. Drizzle ricotta with extra virgin oil. Sprinkle plate with basil and enjoy!

    * Any sweet summer onion will be delicious!
    ** Pile up the leaves, roll long-ways into a log and slice to create long thin strands. Technique known as chiffonade.
Molly Chester

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Molly is a health supportive Private Chef & Chef Instructor in Los Angeles, CA. She also stars in the culinary series Farm to Table and authors Organic Spark, a healthy food blog.

 

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