Place the olive oil and garlic in a small pan. Heat over very low heat until the garlic just begins to sizzle. This takes less than 5 minutes and needs to be watched carefully. DO NOT LET THE GARLIC BROWN.
Remove the oil and garlic mixture from the heat and allow to cool to room temperature. Pour over the tomatoes.
Add the ciliegine to the tomato mixture and toss gently to combine.
Add the balsamic using the amount that tastes right to you.
Gently stir in the basil. Season with salt and pepper to taste.
Chill for at least 4 hours.
This is great as a bruschetta on toasted bread. It also makes a wonderful salad