1 1/2 to 2 pounds assorted tomatoes, cut into bite-size pieces
3 tablespoons of olive oil
1 large or two smaller shallots, peeled and sliced into thin rings (about 1/3 cup)
good pinch of kosher salt
sprinkle of sugar
1-2 tablespoons good vinegar – I prefer red or white wine vinegar
freshly ground black pepper
Arrange the tomatoes on a platter. Heat the olive oil in a small skillet and add the shallot, and the salt and sugar. Cook, stirring, until the shallots have softened. remove the skillet form the heat and add the vinegar. Pour over the tomatoes, and grind on the pepper. Eat, on top of a bed of greens, or without.