Wash 1 pint of cherry or grape tomatoes thoroughly and slice each in half. Sprinkle with kosher salt and let sit in a colander for 30 minutes.

In a medium bowl, combine the halved tomatoes with 2 minced garlic cloves, 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of honey, and a handful of torn fresh basil. Toss gently until evenly coated.

Transfer the mixture to an airtight container, ensuring the tomato halves are immersed in the marinade. Seal and refrigerate for at least 2 hours.

Before serving, gently shake or stir the marinated tomatoes to redistribute the marinade. Serve at room temperature.