Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         beefsteak tomatoes - -- (abt 2 1/2 lbs)
                        (or 10 large plum tomatoes)
   8      ounces        extra-virgin olive oil
   2                    garlic cloves -- thinly sliced
  12                    basil leaves -- cut chiffonade
     1/4  tablespoon    crushed red pepper flakes -- (optional)
                        salt -- to taste

Preparation:

Chop the tomatoes into 1/2-inch cubes. Reserving the liquid. Pace tomatoes into a bowl. Add the olive oil, sliced garlic, basil chiffonade and optional red pepper flakes, if desired. Mix loosely with spoon. Do not add the salt until the moment it is to be eaten, or the liquid from the tomatoes will pour out and leave your sauce flat and lifeless. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5610)