cup olive oil
cloves garlic, finely minced
pint red grape tomatoes, halved lengthwise
pint yellow grape tomatoes, halved lengthwise
tablespoon balsamic vinegar
fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.