INGREDIENTS
5
large (8 cups) medium ripe red heirloom or beefsteak tomatoes, cut into 1-inch cubes
1/2 cup
red onion, chopped
8
to 10 fresh basil leaves, chopped
1 tbsp
extra virgin olive oil
1 clove
garlic, minced
Kosher salt and fresh ground pepper
good crusty bread, for serving (optional)