SOFT LENTILS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°F
• Line a baking sheet wit aluminum foil and spray with cooking spray.
• Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
• Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
• Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
• We want the tomatoes to roast from their inner juices.
• Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
• Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
• Stir in the onion and salt.
• Cook, covered over low heat for 30 minutes, stirring often.
• The onions should be soft and golden.
• Remove tomatoes from oven, and allow to cool.
• Reduce oven temperature to 350°F.
• Peel off tomato skins.
• This should be pretty easy after the roasting process.
• Seed and mince tomatoes.
• There should be 1 cup of for this dish.
• Add tomatoes to onions.
• Cook for an additional 15-20 minutes, stirring occasionally.
• Add remaining ingredients except the olives, and stir well.
• Transfer mixture to casserole dish.
• Cover tightly with foil, and bake for about 45 minutes.
• Serve hot, topped with a scattering of the sliced green olives for garnish.