-
1
In a heavy thick bot-tomed pan, heat 2 table-spoons of oil over medium-low heat; cook onion, stir-ring often, until light brown, about 45 min-utes, to caramelize onions prop-erly it takes time.
-
2
Heat oven to 375 degrees F. Toss pota-toes in a medium bowl with 1/4 cup of olive oil, 1 tea-spoon of sea salt and freshly ground black pepper.
-
3
In another bowl toss cherry toma-toes( I used yel-low but red are fine) with 2 table-spoons of olive oil, 1/2 tea-spoon of sea salt and freshly ground black pepper.
-
4
Sprin-kle the hardier herbs, thyme, rosemary and oregano, on the bot-tom of a parch-ment lined bak-ing sheet, then top with the pota-toes and cherry tomatoes.
-
5
Roast until the pota-toes are ten-der and brown on the edges, 30-35 min-utes, the toma-toes will be ready at the same time.
-
6
Trans-fer the pota-toes, caramelized onions and roasted cherry toma-toes to a serv-ing bowl and toss with the 1/2 cup of coarsely chopped dill, pars-ley, chives, basil or tar-ragon. Do not trans-fer over the hardier herbs that were baked in the oven, they will be too tough. They were placed on the bot-tom of the pan to trans-fer some fla-vor to the pota-toes and toma-toes. This dish can be served hot or just at room temperature.
