Roasted potatoes, cherry tomatoes and basil

Serves: 8
Oven Temperature: 180°

Ingredients

Amount		Ingredient	Preparation
1.5	kg	baby new potatoes
3	tbsp	olive oil
2		red onions
		rosemary
6		garlic cloves
450	g	mixed (red and yellow) cherry tomatoes	halved
		basil	leaves torn

Instructions

Cut any larger new potatoes in half. Place them in a large oven tray.
Drizzle with the olive oil and season.
Roast for 20 minutes.
Meanwhile, cut each red onion into 8 thin wedges, and squash the rosemary and garlic cloves with the blunt side of a knife (or a rolling pin) to help release the flavours. After 20 minutes, add the red onion, rosemary and garlic to the tin with the potatoes, and toss well to mix. Cook for a further 20 minutes or until the potatoes are tender and beginning to turn golden. Then add the tomatoes and return to the oven for 15-20 minutes until they start to soften. Just before serving, add the basil.