As seen on Pennies on a Platter

2 tbsp olive oil
1 clove garlic, thinly sliced or crushed
16 oz package multi-colored grape or heirloom tomatoes, sliced in half or quartered depending on size (I found mine at Trader Joe's)
2 tbsp balsamic vinegar
1 tbsp fresh basil leaves

Heat olive oil in sauce pan over medium heat. Cook garlic, stirring 1-2 minutes until softened, but not burned. Add tomatoes, then cover and cook over low heat for 3-4 minutes until tomatoes soften but still hold their shape. Remove pan from heat, splash with vinegar and stir in hand shredded basil leaves.  Serve on top of the baked Feta Stuffed Mushrooms.

Source: Adapted from ZOMT Bakes

http://penniesonaplatter.com/2010/01/31/multi-colored-tomato-sauce/