Succotash with Fresh Corn, Lima Beans, Tomatoes & Onion

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion
coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes
2 1/4 cups corn kernels
2 cups lima beans
3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle
with salt. Saute until soft and translucent, about 5 minutes. Add garlic;
stir until fragrant. Add tomatoes, corn, and lima beans. Reduce heat to
medium-low, cover and simmer until corn and lima beans are tender (about
20 minutes). Stir occasionally. Season to taste with salt and pepper. Stir
in basil and serve.

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