12 plum or 4 lg. tomatoes, sliced thin
3-4 smashed garlic cloves
1 long thin yellow red sweet pepper, sliced thin
20 fresh basil leaves, torn in half
1/2 c. olive oil (or safflower oil)
Pepper to taste
1 tbsp. salt
1 (8 oz.) pkg. Mozzarella, cubed (1 inch)
Parmesan cheese
12 oz. ziti

At least 1 1/2 hours before serving, combine tomatoes and everything but ziti and Parmesan, in large enough bowl to hold both sauce and pasta. Let stand without refrigerating. When pasta is cooked and drained add Mozzarella, then sauce. Mix quickly but well and serve at once with Parmesan.