On Sun, 13 Aug 2017 15:27:59 -0400, Ed Pawlowski > wrote:

>On 8/13/2017 2:22 PM, Nancy Young wrote:
>> 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.
>
>We have pretty much the same thing this time of year but without
>cooking. With good tomatoes available only a couple of months a year I
>don't want to cook them and change the wonderful flavor. I also use
>less than a tsp of salt too.

right, no cooking.
Janet US