- 5 Tomatoes, fresh
- 5 Shallots, coarsely chopped
- 1/2 C The Olive Grove’s Tuscan Herb, Pizzaioli, or your favorite Super Premium Evoo
- 1/4 C The Olive Grove’s Traditional 18 Year Style Balsamic
- 1/2 loaf Ciabatta bread
Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Wisk 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. Dip the bread in the marinade when finished with the tomatoes.