Recipe for Tomato Salad with Roasted Shallots 
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Yield:
6
Ingredients:
Amount Ingredient
5 x Tomatoes Ripe
Cut In Wedges
12 x Shallots
1/2 tsp Extra Virgin Olive Oil
2 tbl Sherry Vinegar
3 x 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
Instructions:
Instructions: *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 : Well, for tonites dinner I took the left over French Peasant Soup leftovers and poured it into baked potatoes. And as an accompaniment we had this wonderful tomato salad. It was a very filling meal and quite tasty.

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