Wash and dice tomatoes. Mince garlic and let sit for 15 minutes, this releases the nutrients in the garlic. Combine garlic and tomatoes in small bowl. Sprinkle pepper over mixture, add salt. Add 3 tbsp. of Arbosano EVOO, 2 tbsp Herbs de Provence (or Basil). Add 2 tbsp 18 Year Aged Balsamic Vinegar and 1 tbsp Espresso Balsamic. Let rest for 20 minutes in fridge. Serve with bread or as a side dish to most meals.