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Balsamic Tomatoes with Onion and Basil
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Italian Balsamic Tomatoes

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.
Course Salad
Cuisine Italian
Keyword plant based, tomato salad, vegan,
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 people
Calories 81kcal
Author Florentina

Ingredients

  • 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

Instructions

  • 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.
    Plantricious Friendly Recipe

Notes

To make this recipe WFPB and Plantricious compliant simply omit the olive oil and replace the brown sugar with date syrup. 

Nutrition

Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 319mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1077IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg