In article >,
Mark Thorson > wrote:

> aem wrote:
> >
> > The first regetable I roasted, and still my favorite, was a big
> > onion. Pull off just any loose skin, stand upright on a pan lined
> > with foil, bake at 400F until soft all the way through.. Slit the
> > top, add a pat of butter or sour cream, scoop the onion out of the
> > skin. Couldn't be simpler and complements the widest range of meats.
>
> The only vegetable I ever roasted in quantity
> was Roma tomatoes. Just halve them, put them
> under the broiler, and blast away until they
> have a black crust. They were good for a lot
> of things. It enhances the flavor to both
> char them and bake off a lot of water.
>
> I did onions too, but the tomatoes are what
> really benefitted from this treatment.

Kinda like sun dried tomatoes?

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