What a discovery this is. It sounds so simple it can’t be delicious, right? Wrong. Combine ordinary looking onions, cherry tomatoes and salad potatoes and roast. The magic of the oven turns this combination into a moreish sticky sweet feast.This quantity is supposed to serve four, we ate two-thirds of it and could have polished it off. Nice with a side salad of rocket tossed with olive oil and lemon juice.
500g baby onions [we used ordinary white onions]
750g large cherry tomatoes
750g new potatoes, washed and halved
freshly ground black pepper
one 400g tin cannellini beans, drained
a small bunch of fresh basil
Preheat the oven to 210°C / fan 190° / gas 7.
If using baby onions, put them into a bowl and cover with boiling water. Use a slotted spoon to fish them out and peel back the skins which should be loosened by the hot water. Cut any large ones in half. If using ordinary onions, peel and cut into quarters or eighths. Put the onions into a big roasting tin. Add the tomatoes and halved potatoes. The tin may be full but squash everything in; the potatoes will be cooked in the juice of the tomatoes. Season generously with salt and pepper and pour over a little olive oil. Toss so everything is coated in oil.
Roast in the oven for one hour, tossing everything every 15 minutes. After an hour, remove the tray from the oven. At this stage, the onions should be soft and slightly browned in places, the tomatoes blistered. Add the drained beans and basil, stirring the beans into the vegetables [we didn’t and the beans on top were a little dry]. Put back into the oven for another 15 minutes. Serve with a lemon-dressed green salad.
5 to remember
un descubrimiento– a discovery
frijoles cannellini – cannellini beans
en este punto – at this stage
ligeramente dorado – slightly browned
ampollado – blistered
This recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]