Heat a large drizzle of olive oil in a large pan over medium heat. Add the tomatoes and balsamic and toss to coat.
Sautée the tomatoes in the balsamic over medium heat for 12-15 minutes or until tomatoes are blistered and balsamic vinegar is thick and syrupy.
Chiffonade the basil leaves Plate the tomatoes with a spoon of coarse sea salt for sprinkling. Top with capers and the basal chiffonade.