Tuesday, December 05, 2006

Fresh Tomato & Olive Salsa

2-1/2 lb Tomatoes, large
1-1/4 c Black olives, pitted
(Preferably Kalamata)
1/4 c Red onion, minced
1 tb Red wine vinegar
1 Garlic clove, minced
Coarsely chopped
1/3 c 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.


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