In a large, deep skillet, heat the oil. Add the tomatoes, garlic and
a pinch each of salt and pepper. Cook over moderate heat,
stirring, until the tomatoes just start to blister, 4 minutes. Stir in
the squid and cook over moderately low heat, stirring, until the
squid turns opaque, 5 minutes. Stir in the vinegar and basil.
Season with salt and pepper and serve.