Start by rinsing your large ripe tomatoes under cold running water to remove any dirt. Gently pat them dry with a clean kitchen towel, then cut them into wedges, rounds, or cubes.

In a medium mixing bowl, whisk together ½ cup of extra virgin olive oil and ¼ cup of balsamic vinegar until well combined. Add in 1 teaspoon of sea salt, ½ teaspoon of freshly ground black pepper, and 2 minced garlic cloves. Toss in a handful of chopped fresh basil and parsley, along with optional red pepper flakes.

Transfer the cut tomatoes into a large mixing bowl or glass container. Pour the prepared marinade over the tomatoes, gently tossing them to ensure every piece is thoroughly coated.

Cover the bowl with a lid or plastic wrap, and let the marinated tomatoes sit at room temperature for at least 30 minutes, or up to 2 hours.

Just before serving, give the marinated tomatoes another gentle toss to evenly distribute the juices. Arrange them beautifully on a serving dish.