6 large fresh tomatoes
2 garlic cloves, chopped
3 tablespoons extra-virgin olive oil
1/3 cup chopped fresh basil
1/4 tsp. kosher salt
Coarsely ground black pepper
Chop tomatoes into a bowl. Add remaining ingredients. Toss gently. Cover and let stand at room temperature for up to 2 hours. Toss with pasta, use on pizzas, spoon over grilled chicken, make bruschetta or simply eat with a spoon. May store in refrigerator for several days or freeze leftovers.

BRUSCHETTA
Slice a loaf of French bread or similar bread into 1/2″ slices. Brush lightly with olive oil. Bake at 375 degrees for 5 minutes or grill until lightly browned. Top with tomato sauce and shredded mozzarella cheese; may add olives, chopped onions or other favorites. May reheat or eat at room temperature.