Persian Baked Tomatoes and Onions

  • Yield: 4 servings


4medium yellow onions
4large tomatoes
2tablespoons 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. 

Nutritional Info *per serving

  • Calories 153
  • Fat 8g
  • Cholesterol 0mg
  • Sodium 20mg
  • Carbohydrate 21g
  • Fiber 4g
  • Protein 3g