I'm crazy about this dish ... but then, I love garlic and I love
tomatoes. I'm generous with the garlic and let it sit before serving.

3 tablespoons extra virgin olive oil
2 small cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 pound ripe tomatoes, cut into medium sized pieces
1 tablespoon sherry vinegar
1 tablespoon kosher salt, or more as needed
1 small handful basil leaves, thinly sliced

Combine oil, garlic and red pepper flakes in small skillet over
medium heat. Once garlic starts to sizzle (about 30 seconds), pour
mixture into mixing bowl.

Add tomatoes, vinegar and salt, stirring well to incorporate.
Taste and add more salt, as needed. Let tomatoes sit at least
15 minutes before serving, or cover and let sit at room temperature
up to 3 hours. Just before serving, stir in basil. Yield is about
2 cups.