6 Nice Size Tomatoes - diced

5 Cloves of Garlic - crushed

Bunch of Basil - chopped

8 oz Mozzarella - cubed small

Salt

1/3 cup Extra Virgin Olive Oil

2 Tablespoons sugar

Dice up tomatoes, crush the garlic (fresh garlic always tastes better than the jar), chop up the basil and cube the mozzarella.

Place the tomatoes (salt them to your liking first), garlic, basil, olive oil and sugar in a bowl and mix.  Refrigerate at least 3 hours ahead of time, preferably overnight.  Add the cubed mozzeralla, right before serving.  Serve on your choice of crackers, pannini or Italian bread rounds.  Make sure the bread is a hard bread, the juice this makes is the best!  Enjoy.