2) In a large bowl, toss the shallots with the oil, 1 tablespoon of salt and pepper to taste. Transfer to an aluminium foil-lined baking sheet and arrange in a single layer. Bake until the shallot skins are somewhat charred and crispy and the shallots are very tender, about 40 minutes. Remove from the oven and allow to cool slightly.
3) Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste.