Roasted Shallots in Fresh Tomato Sauce

8 SHALLOTS, blanched and peeled
10 Italian (plum) tomatoes, coarsely chopped
1 bunch fresh OREGANO, chopped
2 tbsp. freshly grated romano cheese (optional)
¼ tsp. salt
¼ tsp. freshly ground pepper
2 ½ tsp. extra virgin olive oil


Add olive oil to bottom of casserole dish. Mix in all of the above ingredients and roast in preheated 375 degree F oven for 1 hour, or until shallots are tender.

Serves 2.


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