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.
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.
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.
Sprinkle with the fresh basil leaves and serve.
WFPB + Plantricious
To make this recipe WFPB and Plantricious compliant simply omit the olive oil and replace the brown sugar with date syrup.
Notes
To make this recipe WFPB and Plantricious compliant simply omit the olive oil and replace the brown sugar with date syrup.