4 tbsp. olive oil
2 tbsp. minced garlic
3 lbs. very ripe tomatoes, skin removed & coarsely chopped, liquid reserved
3/4 c. coarsely chopped fresh basil
3 tbsp. red wine or balsamic vinegar according to preference
Salt & freshly ground pepper
1 tbsp. drained capers
1 lb. linguine
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese

Blanch tomatoes; place under running cold water, skin will peel off. Remove core and coarsely chop.

Heat 1 tablespoon oil in heavy, small skillet over medium-low heat. Add garlic and stir 3 minutes. Add capers, stir 1 more minute. Do not brown. Transfer to large non-aluminum bowl. Mix in tomatoes and liquid, remaining 3 tablespoons oil, basil and vinegar. Season with salt and pepper. Let stand 6 hours.

Just before serving, cook linguine in large amount of boiling salted water until just tender, but still firm to bite. Drain well; transfer to large bowl. Add olive oil and toss well. Add tomato sauce and toss again. Sprinkle with cheese and serve.