It's Day 2 of Tomato Week. I really did not plan on doing a whole week of tomato dishes, but then I got this bounty of tomatoes from the grocery store so I had to think of ways to use them up and really enjoy them. Today's salad is so simple to put together. You can eat it as a side salad, on top of fish or chicken or even on top of crusty garlic bread (similar to bruschetta ). I used three types of tomatoes in the dish (yellow, heirloom and roma red). Of course it would be just as delicious with simple red tomatoes or grape tomatoes that have been cut in half.
2lbs of ripe tomatoes cut into chunks
small handful of basil torn
salt and black pepper ( to taste)
1 cup Balsamic Vinegar
2 Tbs of brown sugar (substitute splenda for low carb)
To make the Balsamic Drizzle: In a saucepan simmer the balsamic vinegar and brown sugar on medium-high heat for about 10 minutes until it is thickens enough to coat the back of a spoon. Then wash and cut tomatoes. Season tomatoes with salt and black pepper to taste. Place tomatoes on platter or bowl and tear basil leaves on top. Then drizzle with as much balsamic drizzle as you like. Serve chilled or at room temperature. I like to let the tomatoes sit for about 1 hour to develop and absorb more flavor.
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