Tomato Salad with Roasted Shallots

5 large tomatoes, cut into wedges
12 oven-roasted shallots
2 tbsp sherry vinegar
3 cloves garlic, chopped
6 tbsp extra virgin olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp cracked black pepper
salt to taste

Coat shallots (peeled) with olive oil and place in a shallow pan just lare enough to hold them in a single layer.

Roast at 500 F (shaking pan occasionally )for 10 minutes. Until shallots are soft and carmelized

Place tomato wedges in non-reactive bowl. Coarsely chop the roasted shallots and toss with tomatoes.
Place vinegar and garlic in a small bowl and whisk in olive oil to emulsify. Add herbs, salt and pepper, mix well. Pour over the tomatoes and shallots and allow to sit 20 to 30 minutes at room temperature before serving.

Serves 4