Onion, Garlic and Tomato Provencale

image :  Onion, Garlic and Tomato Provencale


  • 2 bulbs of garlic, trimmed of excess papery skin
  • 8 medium brown onions, quartered
  • 8 medium vine-ripened tomatoes, quartered
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons brown sugar


Preheat oven to 325°F (160°C). Combine intact garlic bulbs, onions, tomatoes, rosemary, thyme half the vinegar, half the oil, salt and pepper in an ovenproof and flameproof dish. Roast, uncovered, in preheated oven for about 1 1/2 to 2 hours or until vegetables are very tender.

Remove onions and tomatoes to serving platter. Remove and discard stalks from herbs. Squeeze garlic pulp from each clove back into baking dish. Add remaining oil, vinegar and sugar to same dish. Cook, over medium heat, stirring occasionally, for about 5 minutes or until sauce is reduced slightly. Pour over onions and tomatoes.

Serves 6 to 8.