Rinse your cherry or grape tomatoes under cool running water. Halve each tomato and place in a colander over a bowl to catch excess juices.

Sprinkle kosher salt over the halved tomatoes and allow to sit for about 30 minutes.

Gently drain the excess liquid that has collected in the bowl. Transfer the salted tomatoes back to the mixing bowl.

In a separate bowl, combine minced garlic, olive oil, red wine vinegar, and honey. Stir until well blended.

Add the drained tomatoes and torn fresh basil into the marinade and gently toss to coat.

Refrigerate the marinated tomatoes for at least 2 hours or up to 24 hours for deeper flavor infusion.

Before serving, give the container a gentle shake or stir and allow them to sit at room temperature for about 15 minutes.