Begin by washing your cherry tomatoes thoroughly under cold water. Quarter them carefully with a sharp knife, allowing the juices to pool slightly.

Next, slice a red onion thinly, aiming for even pieces for a uniform flavor throughout the marinated tomatoes. Set these aside in a large mixing bowl.

Take two cloves of garlic and smash them gently with the flat side of a knife until they’re crushed. Mince the garlic finely, then sprinkle a pinch of sea salt over it. Using the back of your knife, work the salt into the garlic, creating a smooth paste.

In the bowl with the quartered tomatoes and sliced onion, add the garlic paste, a generous drizzle of extra virgin olive oil, and two tablespoons of red wine vinegar. Squeeze half a lemon into the mixture.

Add freshly cracked black pepper and chopped fresh basil, if using, and stir until everything is perfectly combined and coated in the marinade.

Let the mixture sit at room temperature for 1 to 2 hours, allowing the flavors to meld beautifully together.

Before serving, taste the marinated tomatoes and adjust the seasoning with more salt or pepper if needed. Serve at room temperature as a vibrant side dish or an appetizer.