Balsamic tomato reduction
1 tbsp olive oil
1½ cup cherry tomatoes
½ tbsp garlic, minced
1 tsp kosher salt
½ cup balsamic vinegar
In a large saute pan heat the olive oil over medium/low heat. Add cherry tomatoes and sauté until the skin starts to wrinkle and they start to burst, 6-8m.
Add garlic and saute until browned, about 2m. Season with salt and stir gently.
Add the balsamic vinegar to the pan and cook until reduced with a syrup-like texture, about 12m. Remove mixture from heat and let cool.