This makes a fine accompaniment for grilled fish, chicken, or beef, or serve it as a topping for bruschetta.
12 plum tomatoes, halved lengthwise and seeded (about 2 pounds)
2 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper
2 large shallots, peeled
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced
How to Make It
Preheat oven to 350°.
Place the tomatoes, cut sides down, on a foil-lined baking sheet. Brush with 1 tablespoon oil; sprinkle with pepper. Bake at 350° for 50 minutes. Wrap shallots in foil; add to baking sheet. Bake an additional 40 minutes or until tomatoes are lightly charred and shallots are soft. Cool 10 minutes.
Chop tomatoes and shallots; place in a medium bowl. Add remaining 1 tablespoon oil, vinegar, and remaining ingredients to bowl; toss well.