• 1 lb. tomatoes
• 1 small red onion, diced
• 3 cloves garlic, grated
• 2 tsp. dried oregano
• 1/2 tsp. dried basil or 6 leaves fresh, torn
• 1/2 C. olive oil
• 4 grinds black pepper
• Pinch salt
• 1/2 C. balsamic or red wine vinegar

In an old jar, combine garlic, dried herbs, vinegar, salt and pepper and shake well. Add oil and shake again until well mixed. Set aside.

Slice tomatoes into bite-sized pieces and place in a large bowl. Add onions and most of the dressing. Stir to combine but be sure not to bruise the tomatoes. Let marinate in the refrigerator about half an hour. Bring to room temperature and add fresh basil before serving. Drizzle remaining dressing and serve. Try to eat this within a day or two – no longer.