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Chop the tomatoes, cutting off any tough parts of the core but leaving the seeds. Slice the cherry tomatoes in half.
Thinly slice the basil (roll the leaves and then thinly slice them).
Combine all the ingredients in a bowl and stir gently to combine.
Cover and rest at room temperature for 15 to 30 minutes (or up to 2 hours) before serving. Transfer to a platter with a slotted spoon. Add sea salt to taste before serving.