Heat a large sauté pan over high heat. Toss in tomatoes and cook until they begin to blister and brown, about 2 to 3 minutes. Pour in the olive oil and add the garlic. Sauté until garlic begins to brown and becomes fragrant. Smash the cherry tomatoes down as they soften. Drizzle in the balsamic vinegar, and cook while stirring until sauce becomes thick, about 8 minutes. Season with salt and pepper and stir in the basil.