6 medium ripe tomatoes, chopped
1 bunch green onions, minced
3 tbsp. minced fresh parsley
2 tbsp. minced fresh basil
2 tsp. red wine vinegar
1 tsp. each salt and sugar
1/8 tsp. black pepper
1/4 c. olive oil
2 cloves garlic, crushed
8 oz. spaghetti
1/2 c. grated Parmesan cheese

Combine tomatoes, green onions, parsley, basil, wine vinegar, salt, sugar and pepper in a large bowl. Mix well. Heat olive oil in a medium skillet over medium-high heat until hot. Sauté garlic in hot olive oil until golden brown. Remove skillet from heat and discard garlic. Pour the garlic oil over the tomato mixture and toss gently to coat. Cover tomato mixture with plastic wrap. Chill for at least 3 hours. Cook pasta using package directions; drain well. Place in a warm serving bowl. Add chilled tomato mixture to pasta and mix well. Sprinkle with Parmesan. Serve with crusty French bread if desired.