Cut your tomatoes into chunks/squares/bits (cherry tomatoes in half). Place in a large colander and sprinkle with some salt. Mix around and then sprinkle with a tiny bit more. Leave to sit for 15 minutes. Some of the excess liquid will be drawn out by the salt - this leaves more of the intense flavour behind.Transfer to a salad bowl. Sprinkle with a pinch of dried oregano and gently mix. Make the dressing 1 part vinegar to 3 parts oil - add the crushed garlic and mix. Pour over the dressing, season with freshly cracked pepper (may not need any more salt but check). Toss in the basil and serve.
We have been eating this a lot - in the photo we had it with a roast vegetable fritatta and some left over caponata. Lovely.