Tomato salad with roasted shallots <r t>

6 Servings

Ingredients

Quantity Ingredient
5 Tomatoes; Ripe, Cut In Wedges
12 Shallots
½ teaspoon Extra Virgin Olive Oil
2 tablespoons Sherry Vinegar
3 Cloves Garlic; Chopped
1 teaspoon Extra Virgin Olive Oil; *Note
1 teaspoon Chopped Fresh Thyme
1 teaspoon Chopped Fresh Oregano
1 teaspoon Cracked Black Pepper; Or To Taste
Salt; To Taste

Directions

*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 ½ 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 18½%.

Recipe by: Caprial Pence

Posted to Digest eat-lf.v097.n016 by Reggie Dwork <reggie@...> on Jan 16, 1998

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