Warm Tomato Vinaigrette

2 tbsp EVO oil
2 garlic cloves, minced
1 c chopped tomato
2 tbsp fresh lemon juice
1 tbsp Red Wine vinegar
1 tbsp brown sugar
1/2tsp kosher salt


Heat oil in a large nonstick skillet over medium-high heat. Add garlic, sauté 30 seconds or until garlic begins to brown. Add the tomato and onions, and reduce heat to medium, and cook for 1 minute. Remove from heat, then stir in 2 tablespoons lemon juice, brown sugar, vinegar, and 1/2 teaspoon salt. Keep warm.