1- Quarter the cherry tomatoes and slice the red onion into thin strips.

2- Smash peeled garlic using the flat side of a knife and mince into a paste with a pinch of salt. Place the garlic paste in a bowl with the quartered tomatoes and sliced onion.

3- Add the extra virgin olive oil, red wine vinegar, lemon juice, freshly ground black pepper, and optional fresh basil (if using) to the bowl. Mix well to coat all the vegetables thoroughly.

4- Let the mixture sit at room temperature for 1 to 2 hours, stirring occasionally.

5- Serve at room temperature, adjusting the sea salt and black pepper to taste if needed.

6- Before you begin, rinse the cherry tomatoes thoroughly under cold water and pat dry to remove excess moisture, ensuring the marinade absorbs well.

7- In a mixing bowl, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper, whisking until well blended.

8- Add the cherry tomatoes to the marinade and gently toss to evenly coat each tomato.

9- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld; for deeper flavor, marinate up to 6 hours.

10- Before serving, stir the tomatoes gently and check seasoning; adjust salt and pepper as needed.

11- Serve chilled or at room temperature as a side dish, salad topping, or appetizer.

12- For dietary adaptations, substitute olive oil with avocado oil for a richer taste or use lemon juice instead of balsamic vinegar for a lighter tang.