Ingredients:
8 to 12 firm but ripe tomatoes
6 cloves fresh garlic, minced
2 c. fresh basil leaves, chopped
1 tsp. dried Italian herb blend
Juice of 2 fresh lemons
1/4 c. extra virgin olive oil
1 tsp. balsamic vinegar
Salt and pepper to taste
A large basket of toasted French bread rounds or crackers
Bowls (as desired) of: salad shrimp, crumbled blue cheese, chopped black olives, strips of roasted red pepper, capers, thin slices of roast beef and/or ham, sliced fresh mozzarella, etc.

Steps:

1. Cut the top fourth of the tomatoes away and discard.
2. Using your index finger, poke into the seed cavities of the tomatoes to remove the seeds and liquid. Discard.
3. Chop tomatoes coarsely into a noncorrosive mixing bowl and toss together with the basil, herb blend, lemon juice, olive oil and vinegar.
4. Cover and refrigerate until mixture attains the desired temperature (up to two hours).
5. Drain off any excess liquid and season with salt and pepper just before placing in a serving bowl.
6. Serve with a large basket of rosemary crostini and bowls of desired ingredients such as salad shrimp, crumbled blue cheese, chopped black olives, roasted red pepper strips, capers, thin slices of roast beef and/or ham, sliced fresh mozzarella, etc.

Serves up to 20 as an appetizer.