Roasted tomato, lemon and onion


Adapted from https://serian.com/tomato-roasted-lemon-salad/ (Ottolenghi recipe, which blanches and roasts lemons w/ sage, sugar, salt, everything else mixed fresh)


Preheat oven to convection bake 250

Mix in roasting pan

  • 1 lemons, halved crosswise, seeds removed, and cut into paper-thin slices

  • ½ small red onion, thinly sliced (about ½ cup)

  • approx 20 oz (2 small containers) cherry or grape tomatoes, yellow or red or a mixture of both, halved

  • 1 tbsp olive oil

  • 1½ tbsp pomegranate molasses

  • ½ tsp ground allspice

  • 1/4 tsp salt

Roast for 60 minutes, stirring at 30 minutes

After 60 minutes, mix in

  • 8 sage leaves, finely shredded

  • 1 tbsp dried mint (if not using fresh- see below)

Roast another 30 minutes or until tomatoes somewhat dry/ liquid is syrupy


To serve, mix with

  • 1/3 cup flat-leaf parsley leaves

  • 1/4 cup mint leaves (if not using dried)

  • Salt and black pepper to taste

Calories 417/recipe

Made with

(105 cal) 578 g tomatoes

(75 cal) 171 g onion

(25 cal) 1 lemon

(130 cal) 1 tbsp olive oil

(75 cal) 1 1/2 tbsp pom molasses

(7 cal) 1/3 cup parsley

dried mint, fresh sage