Fish/Seafood, Pasta

Squid with Roasted Tomatoes and Onions

Calamari con pomodoro arrostito e cippolla

(Squid with Roasted Tomatoes and Onions)



This recipe is an inspiration by Olivia, our third born.  It was her 20th birthday yesterday and this was the meal that our Ladybird requested.  As is the custom in our house, the birthday girl/boy picks the meal for their birthday dinner.


Olivia would probably be our biggest and most adventurous when it comes to food.  She loves to cook and she is always coming up with new ideas for meals.  We love to talk about food and she is a great sounding board when we are talking about a new recipe.

Olivia’s Banana Peanut Butter Cookies

We have talked about Olivia before, and she is such a natural in the kitchen and is right at home.  If you haven’t tried her Banana Peanut Butter Cookies, you need to try them, it is a great recipe and not too many ingredients.

Oh well, back to today’s recipe, we had a great evening with family and friends celebrating Olivia and our menu was enjoyed by all.

The Menu

On the menu last night…Strip Steaks, Salad, Pasta (Gluten-Free) and our Feature Recipe today the Squid with Roasted Tomatoes and Onions.  Now you could put this over the pasta or eat it without the pasta (some of us were staying away from pasta so this worked out well for us).

The Steaks are pretty straightforward…we seasoned them and then grilled them..

The Salad was also pretty simple some lettuce and I added some olives and blue cheese.  I used some Balsamic Vinegar, Olive oil and Salt and Pepper.  I also added some of our favorite Greek Seasoning from Penzey’s Spices (see link below).  I love when we have this in the house and I use it all the time on my salads.

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We just put some olive oil, butter and Parmesan cheese on the pasta, then everyone was free to eat it as it was or add some of the Squid and Tomatoes if they wanted.

As for our feature recipe, the Squid with Roasted Tomatoes and Onions…In preparing this dish we seeded the tomatoes, but left as much of the flesh as we could.  Seeds can leave a bitter taste so it is best to remove as many as you can.

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We coated the onions and tomatoes with olive oil.  The onions will expel a lot of moisture, so we will not add too much additional liquid to this gravy (sauce).

A little tip, Roger cut the onions for me and they were beyond potent, as he stood there sobbing and cutting, I saw he was wearing food safe latex gloves.  The reasoning is simple, when your eyes water and itch you tend to rub them with your hands.  The residue on your hands from the onions only makes it worse.  So take the gloves off, rub your eyes, toss on a new pair and continue.

And for dessert we had a Gluten-Free Coconut Lemon Cake.


Print Recipe
Squid with Roasted Tomatoes and Onions
  1. Cut the Calamari tubes into small rings. Leave tentacles whole (you can omit these if you would like)
  2. Place calamari into the bowl of lemon water and let sit until you are ready to use them (you can place in the refrigerator if you need to)
  3. Wash the Roma Tomatoes, cut in half and remove the seeds.
  4. Cut onions in half they slice thinly.
  5. In a large roasting pan add the tomatoes, onions, enough olive oil to coat, Italian seasoning, salt & pepper
  6. Cook at 350 degrees for about 45 minutes making sure to turn tomatoes and onions 2 or 3 times, so tomatoes do not get too burned and liquid does not cook out too much.
  7. At this point if you need more time you can turn the tomatoes and onions down to 300 and just let them "sit".
  8. 20 minutes before you are ready to eat, turn oven back up to 350 and add the calamari.
  9. When you add calamari, you can use a slotted spoon so you don't get a lot of liquid, BUT we didn't drain them too much because you do want some of that moisture.
  10. Cook and stir once or twice until calamari is cooked through. You do want to be careful not to overcook the calamari because it will become tough and chewy.
  11. Serve over prepared pasta or however you desire.
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