Ensalada de Tomatoes

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1 1/2 pounds ripe plum tomatoes, sliced 1/4inch thick

3 tablespoons fruity Spanish olive oil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon sugar (optional)

1 1/2 tablespoons white wine vinegar

1/2 bunch basil, leaves only, cut into chiffonade