Refrigerate the tomato mixture for up to 2 days. The longer it marinates, the more flavorful it becomes. Try spooning it over chicken or warm bread.

1 1/2 pounds beefsteak tomatoes, diced
1/2 small sweet onion, roughly chopped
2 tablespoons extra-virgin olive oil
8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
salt and black pepper
1 pound dried fettuccine
1/2 cup fresh basil, torn

(can add crisp bacon for BLT)

1 1/2 pounds beefsteak tomatoes, diced 1/2 small sweet onion, roughly chopped 2 tablespoons extra-virgin olive oil 8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed 1 pound dried fettuccine 1/2 cup fresh basil, torn

In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 ½ teaspoons salt, and ¾ teaspoon pepper.

Set aside and let marinate at room temperature for at least 10 minutes.

Meanwhile, cook the pasta according to the package directions.

Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.