

Ingredients:
2lbs of ripe tomatoes cut into chunks
small handful of basil torn
salt and black pepper ( to taste)
Balsamic Drizzle
1 cup Balsamic Vinegar
2 Tbs of brown sugar (substitute splenda for low carb)
Directions:
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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