1: Place the tomatoes in a nonstick skillet over medium high heat with no oil in the pan.
2: Blister the outsides of the skins of the tomatoes until soft.
3: Once blistered, reduce heat and add olive oil and garlic.
4: Press the tomatoes gently with the back of a wooden spoon to release their juices.
5: Add balsamic vinegar and reduce until thickened, about 5-10 minutes.
6: Finish with butter and season with salt to taste.
7: Serve and enjoy.
