Makes enough for 1 pound of pasta

•  5 large, ripe tomatoes, seeded and finely diced
• ½ cup fresh basil leaves, finely chopped
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, finely minced
• Salt and ground black pepper to taste.

Drain the tomatoes in a colander for 20 minutes. Remove them to a large bowl and stir in the rest of the ingredients. Let stand for at least 30 minutes. Serve the sauce at room temperature. If serving over hot pasta, sprinkle each portion with 1 to 2 teaspoons of balsamic vinegar.