Tomato Salad with Roasted Shallots (r T)

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Salt; to taste
1 ts Cracked Black Pepper; Or To
1 ts Chopped Fresh Thyme
12 Shallots
1 ts Extra Virgin Olive Oil;
2 tb Sherry Vinegar
3 Garlic; chopped
5 Tomatoes; Ripe, Cut In
1 ts Chopped Fresh Oregano
1/2 ts Extra Virgin Olive Oil

Original recipe makes 6 Servings



*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 on Jan 16, 1998

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