This simple tapenade makes a nice topping for crostini or spread for a turkey-arugula sandwich.
Place tomatoes in a small bowl and cover with boiling water. Let steep until softened, about 30 minutes. Drain, reserving 1/4 cup of the liquid. Finely chop the tomatoes and return to the bowl.
Mash garlic with salt with the side of a chef's knife until it forms a paste. Add to the tomatoes, along with basil, oil and reserved steeping liquid. Mix well.
Make Ahead Tip: Cover and refrigerate for up to 2 days.