Roasted Tomato and Onion Toast

Roasted Tomato and Onion Toast

By annamueser Published: September 10, 2012

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 45 mins
  • Ready In: 55 mins

This is a perfect, to-die-for, dinner that is simple and absolutely delicious. The recipe was adapted from


  • 3 large or 10 cherry tomatoes cut into 1-inch pieces (cherry tomatoes can be halved)
  • 4 cipollini onions ordinary onions can be substituted. Halve the tiny onions or if you use ordinary ones, quarter them
  • 4 cloves garlic
  • 1-2 red sweet peppers cut into strips
  • 1 can white beans
  • 4 slices ciabatta bread or other light, bread with a good crust
  • Olive oil
  • salt and pepper to taste


  1. Preheat the oven to 425. Arrange the tomatoes, onions, garlic, and peppers on a baking sheet with a rim. Coat liberally in olive oil, salt, and pepper.
  2. Roast for 15 minutes then remove the garlic and set aside. Continue to roast the remaining veggies for another 30 minutes, stirring after 15 minutes.
  3. Take the baking sheet out of the oven and while it cools, toast the bread and quickly warm the white beans.
  4. Add the garlic back in with the rest of the veggies and combine them with the white beans in a mid-sized bowl.
  5. Spoon mixture over toast and eat immediately.