Cut half of cherry tomatoes in half.
Heat the olive oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 3-4 minutes.
Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.
Add the halved and whole tomatoes then cook, stirring occasionally, until they start to release their juices, 4–6 minutes.
Mash some of tomatoes with a spoon.
Add vinegar and remaining 2 tablespoons oil; season with sea salt and freshly cracked pepper, to taste.
Serve warm or room temperature; add the freshly snipped chives just before serving. Enjoy.