This may not be the most unique recipe but its a great reminder to enjoy cherry tomatoes while they are abundant! This year's tomato season has been a little bit of a challenge. While they love the heat the strong rains tend to split them open. So, knowing that the tomato can be a delicate creature, enjoy every minute with them!
What you need:
1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing 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.