Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    roma -- (italian plum)
                        -- tomatoes, (about
                        -- 3-1/4 lbs.)
  1                cup  thinly sliced fresh basil leaves
     1/2           cup  extra virgin olive oil
  6                     garlic cloves -- minced
  1           teaspoon  salt
  1           teaspoon  freshly ground pepper
     1/2           cup  freshly grated parmesan or romano cheese

Preparation:

PREPARE the tomatoes, by plunging them into boiling water for 1 minute, then immediately into cold water. DRAIN. STRIP off the skins and core. HALVE the tomatoes, then scoop out and discard the seeds. DICE and place in a nonmetallic bowl. STIR in the basil, oil, garlic, salt, pepper, and Parmesan and Romano cheese. COVER and let stand at room temperature for 2 or 3 hrs to blend the flavors, or cover and refrigerate up to 48 hrs. ahead. SERVE at room temp, or heat until warmed through. LADLE over your favorite hot cooked pasta or ravioli and toss well.

Nutritional Information:

197 Calories (kcal); 22g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 427mg Sodium