Comments on: roasted tomatoes and cipollini

By: Paula Sims

Paula Sims — Wed, 23 Nov 2011 16:24:42 +0000

I have been making this marvelous dish for 2 years. I would make it more often if there were a quicker way to peel the onions, or if I could buy them peeled. I see from your photo, though, that maybe I don’t need to be so fastidious in trimming the roots and stuff. I still make it even though I now eat grain-free and legume-free, and it is still delicious.

By: Martha

Martha — Sat, 16 Apr 2011 13:04:32 +0000

Just what I’m looking for to go along with the lamb for Easter next week. Easy to find these here in italy..can buy them in the market already peeled. Was going to prepare as agrodolce but I think I like this better with the pomodori.
Now, let me go back and enjoy the rest of your site!

By: eleonard

eleonard — Sun, 05 Sep 2010 18:42:16 +0000

I made this as a side last night. I doubled the tomatoes and onions to make it lighter (because it was going with meat and rice). Very easy and good. I’m wondering if a little acidity would round it out even better. Thanks for posting, as with everything else I’ve tried of yours, it was simple and delicious.

By: Circe

Circe — Mon, 30 Aug 2010 23:44:56 +0000

O-M-G!! I think I just found my new favorite dinner! Never would I have waited so long to make this had I’ve known just how darn good it is.

By: Sarah

Sarah — Tue, 24 Aug 2010 03:42:33 +0000

We loved this – it took fewer than three bites before my significant other asked me to “add this to the rotation.” I couldn’t find cipollini onions, so just cut 2 small yellow onions into 6ths, keeping the root intact so the wedges stayed together pretty well. I still blanched them, even though the skins weren’t an issue, just to make sure they cooked in the same amount of time as the tomatoes. Also, used a colorful assortment of cherry/grape tomatoes because that’s what I had handy, and they worked just fine. I deglazed the pan with a little water and drizzled that over the top – juicier tomatoes probably don’t need this treatment. I will continue to search for cipollinis and eventually make the recipe as written, but substituting still yielded excellent results!

By: Caitlin

Caitlin — Sat, 14 Aug 2010 17:21:49 +0000

This was THE best thing I have ever eaten! Made it for dinner, took a picture of it, showed all my friends at work, and raved about the heavenliness of it : )

By: Joslyn

Joslyn — Mon, 12 Jul 2010 18:02:31 +0000

So I know its been a while since you’ve posted this but I did the roast tomatoes and onion (added garlic) tonight and they disappeared in front of my eyes. ‘OMG’s’ all around the table. ;D
Im making it again tomorrow so I can have some.. HA!

By: Julia

Julia — Thu, 11 Feb 2010 16:52:12 +0000

I just made this last night for dinner — absolute heaven. I added in some oyster mushrooms, which got beautifully caramelized in the tomato juices. This is sure to be a regular for us, with any variety of veggies, with pasta, rice, cous cous, or just as you wrote it. It’s amazing how something so simple can be just so satisfying.

By: Shannon

Shannon — Wed, 06 Jan 2010 23:48:39 +0000

Just made this for dinner tonight. I have been dying to try it out since you first posted it. OMG this was heaven! What took me so long! I Will be making this more often!

By: Karen

Karen — Wed, 18 Nov 2009 14:56:28 +0000

This is SO GOOD even with non-summer tomatoes. I found the last cipollini onions and picked out the best ones to give to a colleague that has heard me raving about this dish since you posted it this summer. I like the veggies cooked together — but like Kate above found that sometimes the tomatoes were ready before the onions. If you pick only small onions, it seems to solve the timing problem.