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*


  1. Preheat oven to 375F.
  2. 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.
*Available in Middle Eastern, specialty food stores and off the Internet ( or mail order from Kalustyan’s, 212-685-3451. 



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