Get yourself about 1 1/2 pounds of ripe grape or cherry, vine, and regular tomatoes. Cut the larger tomatoes into wedges, halve the grape or cherry tomatoes, and leave the smaller ones whole. Put them into a bowl with 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Toss well to coat all the tomatoes with the dressing. Pick the leaves off a few sprigs of fresh basil and scatter them over the salad. Season really well with sea salt and freshly ground black pepper.