- 1/2 cup cherry tomatoes, quartered
- 1 splash olive oil
- 1 splash red wine vinegar
- 1 clove garlic, crushed
- kosher salt and ground black pepper to taste
- Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend and juice accumulates, about 30 minutes.
- Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.