Here's a tangy, garlicky topping perfect for chilled soups like gazpacho. It takes a bit of time to make, but it's definitely worth it, and you can whip up a soup or the rest of the meal while the garlic is roasting in the pan.
Season the tomatoes with the salt and place in a colander or cheesecloth to drip for about an hour. Roast the whole garlic cloves in the olive oil in a pan over low heat until brown and soft, about 3-4 hours. Roughly mash the cloves into a paste. Mix in with the cherry tomatoes. Fold in the basil. Season with additional salt and lemon juice, to taste.