In a large colander, toss the tomatoes and kosher salt. Let the tomatoes “sweat” for 45 minutes.
While the tomatoes sweat…In a small skillet, heat 1 T of the olive oil over medium heat.
Sauté the shallot, garlic and red pepper flakes for 3 minutes.
Remove from heat, stir in the thyme leaves and cool completely.
Add the tomatoes and shallot mixture to a medium serving bowl.
In a small bowl, whisk together the remaining olive oil and champagne vinegar.
Pour over the tomato and shallot mixture and toss to combine. Season with freshly ground pepper.
Spoon these marinated tomatoes over grilled meat, toss with pasta or serve as a condiment with any summer meal.