Fresh Tomato & Olive Salsacondiments, salsa, vegetables 2.50 lb tomatoes, large 1.25 cup black olives, pitted 1 (preferably kalamata) 0.25 cup red onion, minced 1.00 tablespoon red wine vinegar 1.00 garlic clove, minced 1 coarsely chopped 0.33 cup cilantro, fresh, chopped Blanch tomatoes in large pot of boiling water 20 seconds. Drain. Peel, seed and chop tomatoes. Transfer to bowl. Add all remaining ingredients. Toss gently. (Can be prepared 4 hours ahead. Chill.) Serve at room temperature. |
