Pour the vinaigrette, 1 tablespoon of water, and the extra virgin olive oil into a mixing bowl and whisk until emulsified (you can also do this in a well-sealed jar and shake instead of whisk).

Mix in the basic, garlic and shallots.

Pour a small amount of the marinade into your chosen jar or container.

Spoon half of the tomato halves into the jar and then cover those tomatoes with the marinade. Spoon additional tomatoes into the jar, until they reach about a 1/2" away from the top rim.

Carefully pour additional marinade into the jar to cover the tomatoes. If any of the tomatoes need repositioning, you can use a chopstick to move them around in the jar.

Tighten the lid and let sit on the counter for an hour. They'll be okay to use at this point, but they'll develop even more flavor after 4 hours or more - but you'll need to store them in the refrigerator.

If the olive oil solidifies in the fridge, let the jar warm up on the counter, or set the jar in a warm bowl of water to speed the process a bit.

The tomatoes will last 5 to 7 days in the fridge, but are best used within 2 to 3 (the tomatoes begin to get mushy in the acid environment after several days, although they're still good).