Core tomatoes and if large, cut them into chunks; if small, halve or quarte them. Toss them gently with shallots, garlic, oil, vinegar, salt and pepper. Chop or snip the basil leaves into the salad and toss gently. Set aside until the tomatoes are very juicy, about 10 minutes. You may add a bit more olive oil if you like this salad extra juicy.
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