Fresh Tomato & Olive Salsa

Makes: 4 Cups

2 ½ lbs tomatoes, large
1 ¼ C black olives, pitted (preferably Kalamata) coarsely chopped
1/3 C cilantro, fresh, chopped
¼ C red onion, minced
1 Tbsp red wine vinegar
1 garlic clove, minced

• Blanch tomatoes in large pot of boiling water 20 seconds.
• Drain.
• Peel, seed and chop tomatoes.
• Transfer to bowl.
• Add all remaining ingredients and toss gently.
• Can be prepared 4 hours ahead. Chill.
• Serve at room temperature.

Source: Usenet News (news://rec.food.recipes)