Begin by rinsing 1 pint of cherry tomatoes under cold water, then slice them in half. Sprinkle with kosher salt and allow them to sit in a colander for 30 minutes.

Once the tomatoes have released their moisture, combine the halved tomatoes with 1 minced garlic clove, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1.5 teaspoons of honey, and 2 tablespoons of torn fresh basil in an airtight container.

Seal the container tightly and place it in the refrigerator for at least 2-3 hours to allow the flavors to meld beautifully. For richer taste, let them sit for up to 24 hours.

Before serving, gently shake or stir the container to redistribute the marinade. Let the tomatoes sit at room temperature for about 15 minutes before serving.