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PdfFeel and finely slice the garlic.
Halve the tomatoes.
Put a frying pan on a medium heat and add good olive oil.
Add your garlic, a big pinch of oregano, and the capers.
When lightly golden, add your tomatoes.
Season to taste with salt and pepper, and stir.
Add the butter and 2 big splashes of balsamic vinegar and stir again.
Leave the sauce to bubble away for around 3 to 5 minutes. The tomatoes will soften and make a lovely rich sauce.
Serve hot, with your chosen fish or meat, or stir into hot cooked pasta.