Classic Italian balsamic tomatoes made with the last of summer’s heirlooms and red onions glazed with an aged balsamic reduction and a touch of fragrant basil.
– 4 medium size heirloom tomatoes
– 1/4 red onion or 1 shallot thinly sliced
– 1/4 cup aged balsamic vinegar
– 1-2 tbsp extra virgin olive oil
– 1 tbsp brown sugar
– 10 basil leaves
– sea salt & black pepper to taste
1. – Preheat a skillet over medium flame. Add a splash of water (or a light drizzle of olive oil and sautee the onion with the brown sugar and a pinch of sea salt until the onions start to soften. A couple of minutes should be enough. Add the balsamic vinegar and simmer until reduced by half.
2. – Slice the tomatoes into bite size wedges and place them on a serving platter. Pour the onion balsamic vinegar reduction over the top. Drizzle with the olive oil and give it a gentle toss to coat. Adjust seasonings to taste with sea salt and black pepper, i used some coarse volcanic black salt but any sea salt will do.