5 Tomatoes, Ripe, Cut In Wedges
12 Shallots
1/2 tsp Extra Virgin Olive Oil
2 tbsp Sherry Vinegar
3 Cloves Garlic, Chopped
1 tsp Extra Virgin Olive Oil, *Note
1 tsp Chopped Fresh Thyme
1 tsp Chopped Fresh Oregano
1 tsp Cracked Black Pepper, Or To Taste
Salt, To Taste
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*NOTE: Original recipe used 6 Tbsp extra virgin olive oil
Cut ends off shallots and remove papery skin. Place them into a sprayed nonstick roasting pan, drizzle shallots with 1/2 tsp olive oil. Roast shallots in 300F oven for about 1 hr uncovered. When done remove and rough chop.
Cut tomatoes into wedges and place in bowl with rough chopped roasted shallots.
In a small bowl with the rest of the ingredients, make vinaigrette and whisk to mix well. Pour over salad. Toss. Let sit for 2 or more hours for flavors to meld. Serve at room temp.
This was really, really good!!
NOTES : Cal 66, Fat 1.5g, Carb 12.9g, Fib 1.2g, Pro 2.1g, Sod 14mg, CFF 18.5%. Recipe by: Caprial Pence
Posted to Digest eat-lf.v097.n016 by Reggie Dwork <reggie@reggie.com> on Jan 16, 1998
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