Core the tomatoes and cut them into quarters. Cut each quarter into 3 even pieces and place in a bowl. Add the sliced shallots and season with salt and freshly ground pepper. Pour the olive oil and balsamic vinegar over the tomatoes and toss so that they are evenly coated with the dressing. Allow the tomatoes to stand for 15 minutes at room temperature to absorb the flavours of the oil and vinegar.
© 2005 Liam Tomlin. All rights reserved.