dish
Roasted Tomatoes and Cipollini Onions with Ancho Chilis

6
Serves
156
Calories
13
Nutrients
14
Vitamins

Ingredients

1 tablespoon olive oil , plus a little extra
1 to 2 sprigs fresh oregano
1 tablespoon balsamic vinegar

Cooking Instructions

1. Preheat the oven to 300°F.

2. Toss the whole tomatoes and onions with 1 tablespoon of olive oil and a pinch or two of salt and spread them out on a baking sheet.

3. Roast them on the top rack of the oven until they are very soft and their juices are bubbling, about an hour. Remove from the oven, cool and turn the oven up to 350°F.

4. When the tomatoes and shallots are cool enough to handle, remove and discard their skins.

5. Roughly chop the tomatoes and onions. Mix the tomato mixture, chili, bay leaf and oregano together in a shallow baking dish. Season with salt and pepper and sprinkle with olive oil and balsamic vinegar.

6. Bake, uncovered, stirring occasionally to prevent the edges from browning. Cook until the juices have evaporated, about 30 minutes. This can be made in advance and stored in the refrigerator for up to 1 week. Serve this as an accompaniment to grilled meats and fish, especially in Southwestern dishes.

Serving Size: 1 cup

Nutrition Information

Number of Servings: 6
Calories
156
Protein
5 g
Total Carbohydrate
31 g
Dietary Fiber
5 g
Soluble Fiber
2 g
Sugar
19 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
72 %
Percent Calories from Fat
18 %
Vitamin A
1121 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
7 mcg
Vitamin C
57 mg
Vitamin D
0 IU
Folate
65 mcg
Vitamin E
1 IU
Vitamin K
11 mcg
Pantothenic Acid
1 mg
Calcium
55 mg
Iron
2 mg
Phosphorus
125 mg
Potassium
861 mg
Sodium
106 mg
Zinc
1 mg