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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions. Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes. Roast for 25-30 minutes. Stir well half-way through cooking, spooning over the juices. When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish. Scatter over the basil and pour any juices over the top.