Dice the tomatoes on a cutting board. Using the tips of your fingers, scoop up the tomato flesh, leaving behind seeds and most of the juice. Place the scooped-up tomato into a mixing bowl. Tip: This is an important step, as you do not want too much juice in the topping, which would make it watery.
In the bowl with the diced tomatoes, add minced garlic and chopped basil.
Sprinkle the tomatoes with two good pinches of Kosher salt, about ½ teaspoon, and one pinch of black pepper. Drizzle the extra virgin olive oil over the mixture.
Using a spoon, gently mix all the ingredients together and plate into the serving bowl.
Serve with toasted crostini or your favorite toasted bread.