I have been making a tomato mixture to spread on rustic bread for years. There are many recipes out there, but here is mine!
10oz container Cherub cherry tomatoes
1 shallot, chopped fine
1-2 garlic cloves, minced
1 .5 oz package fresh basil
Cut the tomatoes in half lengthwise and scoop out the seeds. Set aside in a colander. Destem the basil and chop, set aside.
In a nonstick sauté pan over medium heat, heat oil and slowly cook shallot until soft, add garlic and sauté another minute or so.
Add tomatoes and cook until soft. Turn off heat and drizzle with balsamic vinegar.
If you use a larger container of tomatoes, adjust to your taste. I like a lot of basil, but one .5 oz package is good enough for more tomatoes.