Tomatoes Nicoise

• 1 small shallot, finely diced
• 2 garlic cloves, grated
• Salt and pepper
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 8 anchovy fillets, 2 finely chopped and 6 for garnish
• 2 tablespoons roughly chopped black nicoise or oil-cured olives, plus whole olives for garnish
• 6 small red tomatoes
• 12 cherry tomatoes in assorted colors
• 1 tablespoon small capers, rinsed
• 12 basil leaves

1. Make the vinaigrette: Put the shallot in a small bowl.
2. Add garlic, salt and pepper and cover with red wine vinegar.
3. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
4. Cut each tomato crosswise into 2 thick slices.
5. Place slices on a platter in one layer and season with salt and pepper.
6. Season cherry tomatoes with salt and dress with vinaigrette.
7. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
8. Top each tomato slice with half an anchovy filet, then sprinkle with capers.
9. Garnish with basil leaves and whole olives.
10. Serve at cool room temperature.

shallot, garlic, salt, red wine vinegar, olive oil, anchovy, black nicoise, red tomatoes, tomatoes, capers, basil

Taken from cooking.nytimes.com/recipes/1014969 (may not work)