Quarter the tomatoes, slice the spring onions and place both in a bowl. Add the balsamic vinegar, water, oil and the finely chopped basil, season with salt, sugar and pepper and leave to steep for about an hour, covered. Serve as a side dish .... delicious !!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.