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!
adapted from For the Love of Cooking
- 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.
- 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.