My Great Nana's Italian Tomato Salad

Peel one to three garlic cloves. Cut in quarters lengthwise and place in a 1½-quart casserole. Rub the insides of the casserole with the cut side of one of the pieces of garlic.

Place in the casserole and stir:

1 quart vine ripened, freshly cut, tomato chunks

1 small onion, peeled and thinly sliced

1 Hungarian (banana) pepper (hot or mild) or ½ green bell pepper (seeded and sliced or chopped)

2 tablespoons to ¼ cup olive oil

1 teaspoon dry oregano

½ teaspoon dry basil (optional)

¾ teaspoon salt (or more, to taste)

Let stand at least one hour before serving. Stir well and serve with juices.