I was really right about that whole canceled cable = increased blogging, yeah? We turned in the DVR tonight, so now it’s really over. Thank God for the internet.
As soon as I saw Roasted Tomatoes and Cipollini on Smitten Kitchen last week, I knew I had to make it. I love few things more than roasted tomatoes and they had tiny little sweet onions for $1.50 a box at the farmer’s market, so I was sold.
I skipped the whole toasting the bread step and just had Matt slice up a loaf of French bread, which was awesome with the roasting juices. My onions weren’t as soft as cippolini, so after the tomatoes roasted for about 45 minutes, I cranked the oven up to 450 and let the onions collapse and blister before adding them to the mix.
This is delicious, even without real cippolini. I guess 128 commenters don’t lie.