Michelle's Freefrom Baked Onion and Tomato Salad

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

I found this recipe the other day while looking for something entirely different – always the way! It works really well as a salad, served with something like a pasta, or as a hot vegetable.

Serves 6



  • 30 very small onions / shallots peeled but left whole
  • 6 cloves garlic, peeled and left whole
  • 18 plum or cherry tomatoes
  • 6 tbsp olive oil


  1. Peel the onions and garlic and put in a heavy, shallow lidded pan with the oil and tomatoes.
  2. Heat gradually, cover the pan and cook very gently for 30–45 minutes or until the onions are quite soft and the juices slightly caramelised.
  3. Serve at room temperature.

Serves 6 – per portion
71cals – 5g protein
1g total fat – 0.2g sat / 0g mono / 0.5g poly
13g carbohydrate of which 0.5g sugar
0.1g fibre – 200mg sodium / 0.5g salt
3mg calcium

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