1 pint (2 cups) ripe cherry or grape tomatoes, quartered
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/3 cup chopped or torn fresh basil leaves
Add the tomatoes to a medium serving bowl and season with salt and pepper, to taste. Drizzle with the olive oil and stir in the basil. Serve immediately or set aside, at room temperature, for up to 2 hours.
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