1 pound assorted cherry, pear and other colorful little tomatoes
1 clove garlic minced
12 good sized basil leaves
1/4 cup virgin olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
1/2 tsp kosher salt
ground pepper

Cut all tomatoes in half and place in a glass bowl. Add garlic, oil, lemon, vinegar, salt and pepper. Let marinate 1 hour. Julienne basil leaves and toss in just before serving. This will keep them bright green in color and make the salsa beautiful.
Serve over fish or on toasts.