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

Warm 1 tablespoon olive oil in small saucepan. Add garlic and stir 3 minutes, do not brown. Transfer to large non-aluminum bowl. Mix in tomatoes and liquid, 3 tablespoons olive oil, basil and vinegar. Season with salt and pepper. Let stand 6 hours at room temperature. Toss with hot, cooked linguine. Sprinkle with Parmesan cheese.