Monthly Archives: May 2015

Roasted Shallots

I read somewhere recently that roasted shallots are becoming popular, and it was suggested they could even stand on their own.  It tried it; they’re not bad.  But I think they make more sense incorporated into another dish.

Lightly coat a cookie sheet with olive oil.  Cut two large tomatoes in half, and place on sheet flat side down.  Put in 400 degree oven for half an hour.  Remove, pull off skins with kitchen tongs.  Add six cloves garlic (NOT peeled), and two medium shallots.  Put back in oven for 45 minutes.  Take out, and peel the garlic and shallots.  Put everything in a food processor and mix.

You end up with a nice flavorful tomato salsa/sauce:

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Here it is over noodles with feta and fresh basil.