Tomato Sweet Onion Crisp
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 143 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 4 mg |
| sodium | 305 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 7 |
| vit A | 7 |
| vit C | 33 |
| folate | 14 |
Ripe, red and juicy, hothouse tomatoes don't have to wait to be kissed by the summer sun. Baking them as in this side dish only intensifies their flavour. Vidalia and Spanish onions are sweet onions.
Ingredients
Preparation
Cut onion into 1/4-inch (5 mm) thick slices and separate into rings; spread in 13- x 9-inch (3 L) oval gratin dish.
Cut tomatoes into 1/2-inch (1 cm) thick slices; overlap over onion. Drizzle with 1 tbsp (15 mL) of the oil; sprinkle with garlic, salt and pepper. Bake in 400°F (200°C) oven until almost all moisture is evaporated, about 40 minutes.
Meanwhile, break bread into pieces. In food processor, pulse bread until in coarse crumbs with some larger pieces. Add cheese and parsley; drizzle in remaining oil, pulsing to combine. Sprinkle over vegetables; bake until golden and crisp, about 15 minutes.
Cut tomatoes into 1/2-inch (1 cm) thick slices; overlap over onion. Drizzle with 1 tbsp (15 mL) of the oil; sprinkle with garlic, salt and pepper. Bake in 400°F (200°C) oven until almost all moisture is evaporated, about 40 minutes.
Meanwhile, break bread into pieces. In food processor, pulse bread until in coarse crumbs with some larger pieces. Add cheese and parsley; drizzle in remaining oil, pulsing to combine. Sprinkle over vegetables; bake until golden and crisp, about 15 minutes.
Source : Canadian Living Magazine: March 2007
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