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Roasted Tomato Salad

½ pound of 3 different kinds of tomatoes
½ pound leeks or shallots
3 cloves garlic, minced
½ bunch basil, chopped
1 ounce truffle butter
1 tablespoon olive oil

Preheat oven to 400’F. Cut tomatoes to similar size. Cut leek into similar size. Place tomatoes and leeks in a large mixing bowl and toss with olive oil. Place in pan and roast in oven for approximately 10 minutes. Remove from oven and stir in truffle butter and chopped basil and serve.


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