Persian Baked Tomatoes and Onions

Recipe by Steven Petusevsky

Ingredients

4medium yellow onions

4large tomatoes

2tablespoons canola or olive oil

-- Salt and fresh-ground black pepper, to taste

-- Sumac, to taste*

Preheat oven to 375F.
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 (www.kalustyans.com) or mail order from Kalustyan's, 212-685-3451.