Place a pan containing 1/4 cup best olive oil per diner over medium heat. Coarsely chop about 2 small or 1 large, dead-ripe tomatoes per diner. (I don't peel them, but you could, if you prefer.) Mince a sprig of basil for each diner, and one small clove of garlic for the whole. Place the tomatoes, basil, and garlic in a pyrex dish (I use a 2-quart measure) and add 3/4 teaspoon of salt. Stir gently until the tomatoes begin to give up their juice. Just before the olive oil is hot enough to smoke, pour it over the tomato mixture and stir to blend. Serve on room temperature cooked pasta of your choice (my current favorite is cappellini) with shredded parmesan on the side.
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