- 3/4 cups extra-virgin olive oil
- 1 rosemary sprig
- 2 large garlic cloves, chopped
- 4 cups cherry tomatoes, halved
- 1/4 cup balsamic vinegar
- 3/4 teaspoon kosher salt
- crusty bread
- Place all ingredients (except the bread) into a sauté pan. Cook on medium heat and bring to a simmer. Simmer for 20 minutes until the tomatoes are softened and the balsamic reduced.
- Serve warm with crusty bread.