Persian Baked Tomatoes and Onions
- Yield 4 servings
Serve this spicy tomatoes and onions with the Persian rice dish known as Chelou.
- 4 medium yellow onions
- 4 large tomatoes
- 2 tablespoons canola or olive oil
- -- Salt and fresh-ground black pepper, to taste
- -- Sumac, to taste*
- Preheat oven to 375F.
- Leaving peel on, cut root end and 1 inch from top of onions. Rub onions and tomatoes with oil and sprinkle generously with salt and pepper. Place onions in a nonreactive baking pan large enough to hold both onions and tomatoes in a single layer. Bake, uncovered, 20 minutes. Add tomatoes and continue to bake 20 minutes until vegetables are tender.