https://cyrusramsey.com/lemon-paprika-roasted-tomatoes-and-onions/
Ingredients
- 1 pint cherry tomatoes
- 2 medium yellow onions, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley or basil, optional
Method
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easier cleanup.
- Add the tomatoes and onion wedges to the sheet pan. Drizzle with the olive oil, then sprinkle on the salt, black pepper, and paprika. Toss everything with your hands or a spoon until the vegetables are evenly coated.
- Spread the vegetables into a single layer. Leave a little space between the pieces so they roast instead of steam.
- Roast for 25 to 30 minutes, stirring once halfway through, until the onions are tender and lightly browned at the edges and the tomatoes have collapsed and started to blister.
- Remove the pan from the oven and immediately sprinkle over the lemon zest and lemon juice. Toss gently so the citrus clings to the hot vegetables.
- Finish with herbs, if using, and taste. Add a small pinch more salt if the flavor needs a lift.
Serving, useful notes and storage
Make four side portions. Serve some alongside a roast, then reheat a reserved portion for eggs or spoon it over beans or toast. Keep the optional herbs fresh and add them at serving.
Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.