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Print this Recipe    Red Onion Tian

RED ONION TIAN
Makes 3 to 4 servings.

1 pound small torpedo onions or red onions
1 small red bell pepper
1 small yellow bell pepper
2 medium-sized ripe tomatoes
1 to 2 tablespoons virgin olive oil
5 to 6 thyme branches or several pinches of dried
6 small garlic cloves, peeled and left whole
salt
freshly ground pepper
balsamic vinegar

Preheat the oven to 350F. Quarter the onions, leaving the base
intact, and peel them. Halve the peppers both crosswise and
lengthwise, remove the seeds and veins, and cut them into pieces
roughly 1/2 inch wide. Remove the core from the tomatoes and cut
them into sixths.

Brush a film of olive oil over the bottom of a gratin dish [or just
use an oblong tempered glass dish which works fine too], scatter
the thyme over it, and add the vegetables, including the garlic,
in an attractive (it can't help but be attractive), easy fashion.
Brush the remaining oil over the vegetables, being sure to coat
the onions and peppers. Season with salt and pepper.

Cover the tian and bake for 1 1/2 hours. The vegetables should be
very soft, the tomatoes melting into a jam. Remove it from the
oven and carefully pour the liquid that has collected into a small
saucepan. Add a teaspoon of vinegar, bring the liquid to a boil,
and reduce until it is thick and syrupy. Taste for vinegar and
salt; then pour or brush this syrup over the vegetables.

Serve with slices of grilled polenta. or piled on top of grilled
bread that has been spread first with a layer of garlic mayonnaise.

Serve hot or at room temperature.

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