Have you every been in the mood for a thick, luscious tomato sauce? Something that’s been simmering on the stove for hours and hours, filling the house with aromas that call your entire family to the table? Well, this will get you those wonderful flavours in a fraction of the time.
Sliced onions and tomatoes baked in the oven until they break down into a gorgeous golden and cherry red mess. But don’t let the appearance fool you. They taste rich and satisfying especially when piled onto a thick slice of crusty Italian bread.
Just to bump it up a notch, I like to roast whole heads of garlic in the oven to spread over the bread.
- 4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices (or I sometimes use cherry tomatoes)
- 1 large or 2 medium yellow onions (about 1 pound), cut crosswise into 1/4-inch rounds
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Source The Food Network, 2006, Ellie Krieger
- 1 head garlic
- 1 tablespoon olive oil
Preheat the oven to 375 degrees F.
Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, into a small ovenproof dish and drizzle with the oil, salt and pepper.
Cover with foil and bake for 30 minutes. Uncover and bake for 30 to 40 minutes more, until garlic is soft and golden brown.
Serve with toasted Italian bread.