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Tomato Olive Salsa
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2-1/2 lb. Tomatoes, large
1-1/4 cup black olives, pitted
(Preferably Kalamata)
1/4 cup red onion, minced
1 tbl. Red wine vinegar
1 Garlic clove, minced
1/3 cup Cilantro, fresh, chopped
Blanch tomatoes in a 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.
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