12 oven-roasted shallots (see above)

2 T. sherry vinegar

3 cloves garlic, chopped

6 T. extra-virgin olive oil

1 tsp. chopped fresh thyme

1 tsp. chopped fresh oregano

1 tsp. cracked black pepper

Salt to taste

 

Place tomato wedges in a bowl. Coarsely chop the roasted shallots and toss with the tomatoes. Place vinegar and garlic in a small bowl and whisk in olive oil to emulsify. Add thyme, oregano, and black pepper and mix well. Season with salt to taste. Pour over tomato and shallot mixture and allow to sit for 20 to 30 minutes before serving. This dish is best served at room temperature.

 

Yield:

Calories:

Fat:

Fiber: