6 ripe plum tomatoes (1 lb.)
3-4 cloves garlic, minced
1 c. shredded fresh basil leaves, loosely packed
Freshly ground pepper, to taste
1/2 tsp. dried red pepper flakes
1/2 tsp. salt
1/2 c. olive oil
1/2 c. chopped fresh parsley

Wash and pat dry tomatoes. Cut the cores and discard. Cut each tomato in half horizontally and gently squeeze out the seeds. Dice the tomatoes into 1" pieces, place in a medium size bowl. Add the garlic, basil, parsley, olive oil, red pepper flakes, salt and pepper. Toss well. Let marinate at room temperature for at least two hours. If marinated longer, then chill it. Bring to room temperature before serving. Serve over pasta. Serves 4.