1 c. balsamic vinegar
¼ tsp. minced garlic
1 tsp. minced rosemary or one fresh sprig
8 large basil leaves, sliced very fine
1-2 oz. parmesan cheese, very thinly shaved
2 tsp. honey
¼ tsp. minced shallot or onion
4 medium tomatoes cut crosswise into ½” slices
Salt, fresh ground pepper to taste
¼ c. olive oil, or more to taste
Red onion to taste, sliced as thin as possible

Put vinegar in a stainless steel pot. Add the honey, garlic, shallot, and rosemary.
Bring the ingredients to a boil then reduce to simmer. Gently simmer uncovered until reduced to 1/3 c. (about 20 minutes). Cool.

Arrange tomato slices on plates. Scatter the basil evenly over the tomatoes. Season with salt and pepper. Sprinkle with red onion to taste. Drizzle 1 ½ tsp. over each serving. (Don't drench the plate—a little goes a long way.) Top each serving with parmesan slices and drizzle with about 1 tbl. olive oil or to taste. You can choose other cheeses if you prefer.