Brussels and Tomatoes

INGREDIENTS
16    large Brussels sprouts, golf-ball sized or larger
1      tablespoon olive oil
1      cup finely chopped onion
1      cup diced tomatoes
1      tablespoon aged balsamic vinegar

METHOD

Clean the Brussels sprouts, removing the outer leaves. Slice each lengthwise into ¼ inch slices, retaining any pieces of the leaves that may come off. Set aside

In a large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions, stirring, for 5 to 6 minutes to soften. Add the sprout slices and cook, turning, for 5 to 6 minutes. Mix in the diced tomatoes with their juice and the balsamic vinegar. Lower the heat to just simmer, cover and cook 8 to 10 minutes until the sprouts are tender. Serve immediately