Core and slice the 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.
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