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Slice 24 ounces of ripe tomatoes in half and, if you're using plum or larger tomatoes, core them to remove the seeds. Chop the tomatoes into chunks (whatever size you desire). If you're using grape, cherry, or another small tomato, cut them in half so they will absorb the flavors of the dressing. There's no need to seed them.
Place the chopped tomatoes in a large bowl. Add 3 tablespoons of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, 2 medium cloves of minced garlic, 1 teaspoon of finely chopped oregano, and 1 teaspoon of finely chopped basil. Toss well.
Transfer to a serving dish and season with salt and pepper to taste. You can also plate the salad individually for your guests and garnish with a sprig of fresh oregano or fresh basil leaves if desired.