The husband was a bit dubious when I told him were having roasted onions, tomatoes and new potatoes for dinner. I think he thought I was putting him on a weird weight-loss plan – something I’m prone to, from time to time – however, he couldn’t have been more wrong if he tried.
Having tired of my usual recipes I decided to revisit my ‘bible’ – Anna Jones’ a modern way to eat – for inspiration, and she came up trumps. The former Jamie Oliver apprentice describes her sweet and sticky tomato and onion bake as a ‘dinner in its own right’ and I decided to see whether it lived up to expectations.
In terms of ease, it couldn’t be simpler. It’s just a case of peeling a few small onions (which Anna helpfully suggests soaking in hot water before peeling the skins off by hand), new potatoes and cherry tomatoes in a roasting tin with a glug of olive oil and some fresh basil. You then pop it in the oven for an hour, giving it a gentle mix every 15 minutes, before adding a tin of drained cannellini beans and popping in the oven for another 15 minutes. And that’s it, a super sweet, toasty, roasty tin of deliciousness.
I served it with a rocket salad and some crusty bread, but what did the husband think?
The verdict from the husband: ‘I wasn’t convinced when you said we were having roasted onions, tomatoes and potatoes for tea – that’s a side dish, not a main. But, that was flippin’ lovely.’ He took leftovers to work for his lunch, so it must have been a hit.
- 500g baby onions
- 750g large cherry tomatoes
- 750g new potatoes, washed and halved
- salt and freshly ground pepper
- 1x 400g tin of cannellini beans, rinsed and drained
- small bunch fresh basil
- Pre-heat the oven gas mark 7.
- Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions.
- Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes or so.
- Once the bake has been in the oven for an hour, remove, add the cannellini beans and basil and return to the oven for another 15 minutes.
- Serve on warmed plates and don’t miss a drop of the delicious juices.