Gently rinse cherry or grape tomatoes under cold water. Slice each tomato in half and place them in a large mixing bowl. Sprinkle kosher salt over the halved tomatoes and let sit for about 30 minutes.

After 30 minutes, pour off excess liquid, ensuring the tomatoes retain their integrity.

In a clean, airtight container, combine minced garlic, olive oil, red wine vinegar, honey, and torn basil. Stir until a beautiful emulsion forms.

Add the drained tomatoes to the marinade and toss gently to ensure even coating.

Secure the lid on the container and refrigerate for at least 2 hours, or up to 24 hours.

Before serving, gently shake or stir the container to redistribute the marinade. Allow tomatoes to come to room temperature for about 15 minutes.