buttery and i added in a little red wine vinegar like the classic recipe. i quickly tossed the tomatoes in a warm skillet to not only take the acidic edge off but to release some of their natural juices so there was no need to make a vinaigrette. fall is in a few weeks but until then i’m holding on the the little bit of summer that we have left with this dish.
place sliced shallots and onions in a bowl. add some salt and lemon juice, tossing the onions and shallots together and set aside. in a medium sized skillet over moderately high heat, add oil and when hot add 