Warm tomato salad

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 200g yellow grape tomatoes, halved
  • 250g red cherry tomatoes, halved
  • 2 (300g) vine-ripened tomatoes, sliced
  • 2 tablespoons white balsamic vinegar
  • 1/2 cup fresh basil leaves
  1. Place oil, garlic and tomatoes in a large, non-stick frying pan over low heat. Cook, stirring occasionally, for 3 to 5 minutes or until tomatoes are warm but still firm. Remove from heat.
  2. Stir in vinegar. Spoon onto a plate. Sprinkle with basil. Season with salt and pepper. Serve.

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