Here’s a quick idea for peak-season tomatoes.
This article has not been rated yet.
- olive oil
- brown sugar
- chopped fresh basil
- Sauté thick slices of tomato (underripe ones work well) in olive oil in a large frying pan until they start to brown. Sprinkle with brown sugar and salt. Spritz with vinegar. Turn to coat. Generously scatter with chopped fresh basil.