Jono & Jules do food & wine

A revelation of a dish that we’ve been cooking all summer. Much tastier than expected and goes with pretty much anything you cook on the barbecue.

Roasted tomatoes & red onions – serves 6

• 2 red onions, halved and sliced
• 500g mixed small tomatoes
• olive oil
• 3 garlic cloves, bashed
• 3 thyme sprigs

Put the onion in the middle of a large square of double thickness foil. Fold the sides of the foil up to form a baking tray (or you can use a foil tray like we did).

Scatter the tomatoes over the onions and drizzle with about 3 tbsp of olive oil. Add the bashed garlic cloves and thyme sprigs and season with salt and pepper. Put the foil onto a rack on the barbecue and cook for about 15 minutes or until the onions and tomatoes are tender.

If the weather gods don’t shine you can put all the ingredients onto a roasting tray and bake in the oven at 220C/fan 200C/gas 7 for 20 minutes.

(Original idea from BBC Olive Magazine, June 2005.)