Ingredients
2½ lbs. tomatoes
1½ cup kalamata olives, coarsely chopped
⅓ cup chopped fresh cilantro
¼ cup minced red onion
1 Tablespoon red wine vinegar
1 garlic clove, minced
Preparation
Blanch tomatoes for 20 seconds, drain. Peel, seed and chop tomatoes. Add all remaining ingredients, chill. Prepare only 4 hours in advance.
