Ingredient:

• 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
• 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks
• 1 small cucumber (½ pound), peeled and seeded
• 1 medium red bell pepper, cored and seeded
• ¼ cup fresh basil leaves, plus extra for garnish
• 1 large garlic clove, peeled
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• ¾ teaspoon fine sea salt
• Freshly ground black pepper