2 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
1 1/4 Tsp. minced garlic
6 Cups assorted cherry tomatoes, some halved
Freshly ground black pepper to taste
1/3 Cup finely shredded fresh basil leaves
Basil sprigs for garnish


In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, salt to taste and cook, tossing until slightly tender and heated through about 1 to 2 minutes. Toss tomatoes with shredded basil and garnish with basil spring.

Hint: Delicious served on a crisp leaf of Romaine lettuce!

Nutrition Facts: Serves 6. Per serving: 31 calories; .5 gram total fat; 13.41 milligrams sodium; 6.9 grams carbohydrates; 1.27 grams protein.

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