I can’t begin to tell you how often I get asked for this recipe when guest have this at my house. It takes five minutes and can be prepared 1 hour in advance. I like it at room temperature. Great with salmon, chicken, shrimp or even or on an arugula salad with shaved parm. Cut up 3 cups of cherry tomatoes add 2 cloves crushed garlic, 1 teaspoon kosher salt, fresh pepper, a few torn basil leaves, 1 tablespoon extra vigin olive oil and 1 tablespoon really good quality aged balsamic vinegar from Modena. I like the Bristol farms brand, it’s comparable to a $40-50 brand and is about $19. The key here is REALLY good ripe sweet tomatoes and an excellent balsamic vinegar.