Red Onion Cherry Tomato Rosemary Fougasse Recipes

RED ONION, CHERRY TOMATO & ROSEMARY FOUGASSE

Red onion, cherry tomato & rosemary fougasse image

This rustic French bread is surprisingly light, the onions give it a full flavour and the tomatoes add a juicy touch

Provided by Mary Cadogan

Time 2h10m

Yield Makes 2

Number Of Ingredients 11

Ingredients

500g strong white bread flour
7g sachet east-blend yeast
2 tsp salt
1 tsp sugar
350ml hand-hot water
2 tbsp olive oil
2 red onions , thinly sliced
1 tbsp olive oil
175g cherry tomatoes
5-6 rosemary sprigs
coarse sea salt , such as Maldon

Steps:

Mix together flour, yeast, salt and sugar. Add water, oil and mix to form soft dough. Turn out onto a floured surface and knead for 5 mins. Put back in the bowl and cover with a tea towel. Leave to rise for 1 hr.
Heat oven to 240C/220C fan/gas 8. Fry onions for 5 mins in the oil until slightly softened. Strip leaves from 1 rosemary sprig, finely chop and add to the onions. Knead half the onions into the risen dough - add more flour if sticky. Divide dough in 2 and shape into 25cm long rectangles. Place on a floured baking sheet and brush lightly with water. Use a sharp knife to cut 1 diagonal slash through the dough, then 3 slashes either side to make leaf markings. Open out slashes slightly, then press the remaining onions, tomatoes and rosemary
Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.

Nutrition Facts : Calories 1064 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 201 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 31 grams protein, Sodium 7.54 milligram of sodium

ROASTED ONION AND CHERRY-TOMATO COMPOTE

Roasted Onion and Cherry-Tomato Compote image

Drizzle these vegetables with our Serrano Vinaigrette before serving.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 large sweet onions, peeled and cut into 1/2-inch dice
4 to 5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
1/2 cup golden raisins
2 cups red cherry tomatoes
2 cups yellow cherry tomatoes
1 tablespoon light-brown sugar
2 tablespoons Marsala wine

Steps:

Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

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