- 6 medium tomatoes or 12 plum tomatoes
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh black pepper
- 1 clove of garlic
- 1 1/2 TBS oregano
- 1 TBS fresh basil if available
- Cut the tomatoes into 1" cubes. Crush the garlic with the back of a knife and add to the tomatoes along with the other ingredients. Stir with a wooden spoon and refrigerate for at least 4 hours.
- Serve with some nice crusty French or Italian bread to soak up the juice.