3 tablespoons olive oil
1-2 cloves garlic, minced
1 basket (12 ounces) fresh cherry tomatoes, stems removed and washed
1/3 cup pine nuts
2 tablespoons fresh chopped basil, plus extra for garnish
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and black pepper
In a large skillet, toast the pine nuts over medium-high heat for 1 to 2 minutes and put into a bowl.
Put olive oil into the skillet and heat it over medium-high heat.
Add the garlic, and sauté until it becomes fragrant and lightly browned, about 1 minute.
Add cherry tomatoes to the skillet, and toss with the oil and garlic until fully coated.
Allow to cook until tomatoes are heated through and start to burst, about 5 to 7 minutes, stirring frequently.
Add the pine nuts, basil, balsamic vinegar and red wine vinegar, and toss to combine with the tomatoes.
Let cook until the tomatoes cook down more, about 3 minutes.
Taste and adjust seasoning with salt and pepper.
Transfer the tomato mixture to a serving plate.
Garnish with more chopped or whole-leaf basil and toasted pine nuts.