Prep 20 mins
Cook 1 hr 30 mins
I got this recipe from Mollie Katzen's Vegetable Heaven. It sounds complicated because of all the steps, but it's quite easy to make, especially if you know how to roast tomatoes. This goes great with with couscous or a long grain rice.
- 6 plum tomatoes (these varieties work best for roasting) or 6 roma tomatoes (these varieties work best for roasting)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cups minced onions
- 1 1⁄2 teaspoons salt
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 8 cups well-cooked lentils (I prefer red lentils)
- black pepper, to taste
- 3 pitted sliced green olives
- Preheat oven to 400°F
- Line a baking sheet wit aluminum foil and spray with cooking spray.
- Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
- Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
- Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
- We want the tomatoes to roast from their inner juices.
- Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
- Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
- Stir in the onion and salt.
- Cook, covered over low heat for 30 minutes, stirring often.
- The onions should be soft and golden.
- Remove tomatoes from oven, and allow to cool.
- Reduce oven temperature to 350°F.
- Peel off tomato skins.
- This should be pretty easy after the roasting process.
- Seed and mince tomatoes.
- There should be 1 cup of for this dish.
- Add tomatoes to onions.
- Cook for an additional 15-20 minutes, stirring occasionally.
- Add remaining ingredients except the olives, and stir well.
- Transfer mixture to casserole dish.
- Cover tightly with foil, and bake for about 45 minutes.
- Serve hot, topped with a scattering of the sliced green olives for garnish.