Tomatoes with balsamic reduction sauce

September 16th, 2011 · 2 Comments 

• 

Tomatoes. Yeah. I know. We’ve talked about this already. I have a lot of them. You see them featured every other day on my blog. Deal with it. I just processed the last huge batch (a blog post on that coming soon!) so I promise to let up soon. Then we’ll move onto winter squash. If you thought I posted a lot of tomato recipes, wait until you hear about the pumpkin and butternut squash! 

This is a pretty basic recipe, and when you want the flavor of your heirloom tomatoes to shine, basic is exactly the type of recipe you want.  It would make a great side dish or appetizer at a party. It’s pretty, it’s easy to eat, and it’s delicious!

Print

tomatoes with balsamic reduction sauce

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Yield: 4-5 servings

adapted from For the Love of Cooking

Ingredients

3 tbsp balsamic vinegar

2 tsp brown sugar

2 tbsp olive oil

3-4 heirloom tomatoes of varying sizes and colors

sea salt and pepper for sprinkling

10 basil leaves, pinched together and sliced to form small ribbons

Instructions

1. In a small sautee pan, combine the vinegar and sugar over medium heat and cook for 1 minute, or until the mixture is almost reduced by half and is thick and syrupy. Remove from the heat, whisk in the olive oil, and let rest until cool.
2. Core the tomatoes and slice into 1/4" rounds. Scatter on a plate and sprinkle with salt and pepper to taste. Drizzle the tomatoes with the balsamic reduction. Top with basil ribbons and serve immediately
   .