tomatoes and onions

The first reason to make this is that your house smells like onions roasting in butter–you know what that smells like, right? It smells like those rare times when you were a kid and gotthat you were loved and you already finished your homework and those things happened on the same night.

The second reason is that while this serves 4–you and kids? you and your favourite aunts who drink more wine than you? (they totally deserve a dinner made by you)–when you’re eating this, it’s all about you. You in your own little world dipping bread into a ramekin of stewed onions and tomatoes with a fair amount of fat floating on top. That, and some of the wine you managed to wrestle from your aunts, that is complete contentment to match those 18 perfect nights from when you were a kid.

Baked Tomatoes and Onions

4 tbs butter, divided
4 tbs extra virgin olive oil, divided
1 large yellow onion, peeled and sliced thinly
Kosher salt
Ground black pepper
4 small tomatoes, chopped
Sugar
1/4 c thinly sliced fresh basil, tarragon or chives, plus more for serving
Maldon or other sea salt

Preheat oven to 450F degrees.

Evenly distribute a tablespoon of butter, a tablespoon of oil, and the onions into 4 medium oven-proof ramekins or bowls. Season with salt and pepper and bake, uncovered, for 10 ย minutes, remove, stir well, and return to oven for 30 minutes. Then add the tomatoes and herbs evenly to the ramekins, season and mix. Return to oven and bake for 20 more minutes. Allow to cool slightly, top with fresh herbs and some olive oil, Maldon salt and serve with crusty bread.

Serves 4.