Baked tomato salad with shallots

Ingredients for 4 servings:

• 1 kg tomatoes
• 250 g shallot(s)
• 2 tbsp olive oil
• 250 ml port wine, red
• 2 bay leaves
• 1 star anise
• Salt
• pepper
• 2 tsp vanilla sugar
• 2 tbsp nut oil
• 3 tbsp vinegar (raspberry or cassis balsamic vinegar or balsamic vinegar and raspberry/cassis vinegar)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

refined with port wine and star anise

Wash and quarter the tomatoes, removing the seeds. Grease a baking dish with 1 tablespoon of olive oil and place the tomatoes next to each other; alternatively, use a baking sheet. Bake in the oven at 180°C for about 20-30 minutes. The skin should peel off afterward. Remove the skin and place the tomatoes in a salad bowl or spread them out on a platter. If the pieces seem too large, halve them again if necessary. While the tomatoes are in the oven, peel the shallots and chop them, or halve/quarter them depending on their size. Sauté in the remaining olive oil. Add the star anise, sugar, and bay leaves, and fry briefly so the sugar is evenly distributed and can caramelize slightly. Deglaze with port wine and simmer for about 10 minutes, then season the shallots with salt and freshly ground pepper. Remove the star anise and bay leaves. Mix the walnut oil and balsamic vinegar and drizzle over the tomatoes. Scatter the shallots over the shallots. Tastes great with fresh white bread and grilled meat or cheese, and can also be served as an appetizer. The quality of the tomatoes is important. They shouldn’t be large, watery tomatoes, but rather smaller, aromatic, firm-fleshed ones, such as vine tomatoes. Smaller plum tomatoes should also be suitable.