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This is an excellent vegetable stock – freeze what you don’t use for next time.

“This is a great way to concentrate the flavors of the tomato, and if you want to blister the skin, broil for 3 minutes at the end.”

“I am deeply, madly in love with onions. Caramelizing them adds another dimension of richness that further enhances their many uses. Caramelized onions can be used as a stuffing for ravioli, swirled into risotto, or simply used as a condiment to accompany almost any roasted meat or vegetable.
You can substitute leeks for a somewhat different but equally delicious flavor.”

“The sweetness of roasted red onions is further enhanced by the combination of balsamic vinegar and sugar. I particularly like this Asian-influenced sweet and sour agro dolce.
We use these as a condiment on steak and burgers or placed on top of goat or Gorgonzola cheese on toast.”

“Roasted red onions impart substantial richness and depth of flavor to many dishes, from classic roast chicken sauce to soup to pizzas to panini. They have a wholly different, mellow flavor, especially compared with raw or roasted while onions.”