- 2 red tomatoes, sliced into wedges
- 3 yellow tomatoes, sliced into wedges
- 3 orange tomatoes, sliced into wedges
- Several small vine-ripened tomatoes
- Sea salt and freshly cracked pepper, to taste
- 3 tbsp balsamic vinegar
- 2 tsp brown sugar
- 2 tbsp olive oil
- Fresh basil leaves
- Fresh chives, chopped
Slice the tomatoes into wedges; season with sea salt and freshly cracked pepper, to taste.
Cook the balsamic vinegar and sugar together in a small saucepan over medium heat, until it has reduced by half, about 2 minutes.
Remove from the heat and whisk in the olive oil. Drizzle the balsamic reduction over the tomatoes then top with fresh basil and fresh chives. Serve immediately. Enjoy.