2 T olive oil
2 T minced garlic
3 lbs tomatoes, very ripe, coarsely chopped, liquid reserved
1/2 cup fresh basil (chiffonade)
3 T red wine vinegar
1 lb angel hair pasta
Heat 1 T olive oil in small heavy skillet over medium/low heat. Add garlic and saute for 3 minutes- do not brown. Transfer to large non-aluminum bowl. Mix in tomatoes and liquid, remaining oil, basil and vinegar. Add dash of salt and pepper to taste. Let stand 6 hours or overnight.
Cook pasta al dente, toss with sauce and top with parmesan.