• 1 teaspoon extra virgin olive oil
  • 1 tablespoon finely chopped shallots/onions
  • 1/2 teaspoon minced garlic
  • ¾ cup finely chopped tomato
  • 2 tablespoons water
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste


Heat a small nonstick skillet over medium heat.  Add oil to pan; swirl to coat.  Add shallots/onions to pan; cook 3 minutes, stirring occasionally.  Stir in ½ teaspoon garlic; cook 1 minute, stirring frequently. Add tomato, 2 tablespoons water, vinegar, and 1/8 teaspoon salt; bring to boil. Reduce heat, and simmer 12 minutes or until liquid almost evaporates. Stir in salt and pepper to taste; keep warm.