4 tbsp. olive oil
2 tbsp. minced garlic
3 lbs. very ripe tomatoes, coarsely chopped, liquid reserved
1/2 c. chopped fresh basil
3 tbsp. red wine vinegar
Salt & pepper
1 lb. linguine
1 tbsp. olive oil

Heat 1 tablespoon oil in heavy pan over medium-low heat. Add garlic and stir 3 minutes; do not brown. Transfer to non-aluminum bowl. Mix in tomatoes and liquid, remaining 3 tablespoons olive oil, basil and vinegar. Season with salt and pepper. Let stand 6 hours.

Just before serving, cook linguine until tender. Drain well. Transfer to large bowl. Add olive oil and toss well. Add sauce and toss again. 6 servings. (NOTE: You do not cook the tomato sauce.)