Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil.
Serves: 4; Calories: 114; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 11 grams; Sugar: 9 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 252 milligrams
Photograph by Antonis Achilleos