Heat the olive oil in a saucepan over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes, salt, and black pepper to the saucepan.

Cook for about 15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.

If using, stir in the balsamic vinegar and cook for an additional 2 minutes.

Remove from heat and stir in the fresh basil before serving.