Yield: 8 Servings

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 medium onions, cut cross-wise into 5 slices each
• 4 large, firm tomatoes, cut cross-wise into 4 thick slices each
• Salt and freshly ground pepper

Instructions

1. Divide the butter and oil between 2 large skillets and place over medium-high heat to melt the butter.

2. Add half of the onions to each pan and cook the onions until browned. Add half the tomatoes to each pan and reduce the heat to medium. Cook the tomatoes about 7 minutes per side until the juices are released, turning carefully with a spatula.

3. Season with salt and pepper to taste then transfer to a serving platter. Serve hot.

Other Breakfast Recipes

Asparagus and Basil Frittata
Scrambled Eggs with Yogurt and Chives

Other Vegetable Recipes

Caramelized Onions
Pickled Onions
Pickled Tomatoes
Potato, Green Bean, Onion Salad
Roasted Tomatoes
Tomatoes Provencal