Prepare a 1 ½ quart baking dish (or similar size) with cooking spray and preheat your oven to 375 degrees F.
Combine the four cheese into a large prep bowl and stir to combine with a spoon or use a hand mixer to blend. See note about blender tip below.* Set aside.
Chop your cherry tomatoes in half and set aside. Remove the stems as well if they have any. Set aside.
Add marinara sauce, sea salt, minced garlic, black pepper and balsamic vinegar to a small prep bowl and stir to combine. Next, pour the sauce into your prepared baking dish concentrating more sauce around the edges.
Scoop the cheese mixture into the center of your baking dish over top of the marinara sauce leaving about 1 inch around the edges for just the sauce. Next, spread the dip into an even layer with a fork or spoon. Top the dip with the sliced tomatoes and sprinkle with olive oil.
Bake the dip in your preheated oven for 20-25 minutes, or until the sauce in bubbling and the cheese is slightly golden. Once finished serve warm with toasted bread or dipper of choice. Enjoy!
Leftover Storage: Store leftovers in an airtight container for up to 3 days in the fridge. Rewarm before enjoying.Blending the Cheese: If you want your dip to have a smoother texture then I recommend blending the cheeses with a hand mixer instead of mixing them with a spoon to combine. Broil Option: If the tip is not getting golden on top after 25 minutes, then you can broil the dip on high for 1 minute to finish. Be VERY careful when doing this and watch the dip the entire time as it can burn quickly.Baking Dish Size: I recommend using a 1 quart to 1 ½ inch quart baking dish for this dip. Another option is an 8 inch round cast iron skillet.