MEDITERRANIAN SUMMER TOMATOES

MEDITERRANIAN SUMMER TOMATOES


5 fresh tomatoes
5 shallots, coarsely chopped
½ cup olive oil
¼ cup balsamic vinegar
1 loaf French bread, for dipping


Core and slice tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.


Yield: 6 servings.