Inspired by Food52.com

1 share of Veggie Box onions

1 share of Veggie Box tomatoes

1/4 cup of olive oil

4 to 5 big cloves of garlic

1 pinch of kosher salt

4 to 5 thick slices of bread

1 handful of Veggie Box parsley for garnish (optional)

1 share of Veggie Box onions 1 share of Veggie Box tomatoes 1/4 cup of olive oil 4 to 5 big cloves of garlic 1 pinch of kosher salt 4 to 5 thick slices of bread 1 handful of Veggie Box parsley for garnish (optional)

Heat your oven to 400° F.



If you have slicer tomatoes, slice the tomatoes into 4 wedges lengthwise. If you have cherry tomatoes, the tomatoes can remain whole.



Peel your onions. Cut any larger ones in half so they will all roast at about the same speed. Dump the prepped onions, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two three-finger pinches of kosher salt.



Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They're done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices.



Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes and onions -- and their pan juices -- over the top. Sprinkle with a tad more salt, to taste, and the herbs, roughly torn, if using.