Start by selecting 4 large ripe tomatoes that feel slightly soft to the touch, ensuring they are at peak ripeness. Rinse under cool running water, then dry gently.

Slice each tomato into wedges or rounds, exposing their juicy flesh.

In a mixing bowl, combine ¼ cup of olive oil with ⅓ cup of balsamic vinegar and whisk until smooth.

Add 1 teaspoon of sea salt, ½ teaspoon of black pepper, and 2 cloves of minced garlic to the marinade; stir in ¼ cup each of chopped basil and parsley.

Gently place the sliced tomatoes into a bowl and pour the marinade over them. Toss to coat well.

Cover and let the marinated tomatoes sit at room temperature for at least 30 minutes.

Transfer to a serving dish and drizzle remaining marinade over the top before serving.