- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons minced garlic
- 6 cups assorted vine-ripened cherry tomatoes, some halved
- freshly ground black pepper to taste
- 1/3 cup finely shredded fresh basil leaves
- Garnish: basil sprigs
- In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing until slightly tender and heated through, 1 to 2 minutes.
- Toss tomatoes with shredded basil and garnish with basil sprigs.