This recipe is a little more flavorful if you have shallots, but it works well
with the red onions in your box this week, or you could use roasted garlic
1. Place a handful of peeled onions or shallots in a roasting pan. Quarter
larger onions and place cut-side down. Drizzle with olive oil and roast
at 350-degrees until very soft and slightly caramelized.
2. Cut several large tomatoes into wedges and place in a bowl. Coarsely chop
roasted onions (or shallots, or garlic) and toss with tomatoes.
3. Combine 2 Tbs. red wine or balsamic vinegar with 6 Tbs. olive oil. Toss with
garlic and tomatoes.
4. Season with salt and pepper to taste. Allow to sit for 30 minutes at room
temperature before serving. Garnish with chopped fresh herbs (basil, parsley,
thyme, or whatever is handy).
(inspired by Caprial Pence)