Fregola with Roasted Tomatoes and Red Onions
 
 
Makes 8 servings
Ingredients
  • 1 pint cherry tomatoes
  • 3 sprigs fresh thyme
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper
  • 2 strips bacon, cut into lardons
  • 2 medium red onions, cut crosswise into ½"-thick rings
  • ¼ cup + 3 tablespoons balsamic vinegar, divided
  • 2 cups fregola
  • 1 cup frozen roasted corn, thawed
  • 1 cup torn fresh basil
Instructions
  1. Preheat oven to 300 degrees. Line a baking sheet with foil. Place tomatoes and thyme on the baking sheet. Sprinkle on oregano, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Bake for 40 minutes. Remove from the oven and let cool. Discard thyme stems.
  2. Meanwhile, in a small fry pan, cook bacon on medium heat until fat renders and bacon crisps, 8-10 minutes. Remove bacon from pan and set aside on paper towels to drain; reserve bacon grease.
  3. Heat a grill pan over medium heat. Brush both sides of onion rings with 2 tablespoons olive oil and season with salt and pepper. Add onion rings to pan and cook for 3 minutes on each side. Remove from pan and transfer to a 9" square baking dish or pie plate. Add ¼ cup balsamic vinegar, remaining 2 tablespoons olive oil and reserved bacon grease.
  4. Increase oven temperature to 350 degrees. Bake onions for 20 minutes. Remove from the oven and let cool; then chop.
  5. Cook fregola according to package directions until al dente. Drain and transfer to a large bowl.
  6. Add corn, roasted tomatoes with oil and herbs, chopped onions with cooking liquid, and remaining 3 tablespoons balsamic vinegar. Season with salt and pepper to taste and toss gently to combine. Top with basil and cooked bacon. Serve at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/fregola-roasted-tomatoes-red-onions/