The CookBook

Makes: 4 Cups

Needed Ingredients:

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

Step1
Blanch tomatoes in large pot of boiling water for 20 seconds and Drain.

Step2
Peel, seed and chop tomatoes. Transfer to a bowl.

Step3
Add all remaining ingredients and toss gently.

Step4
Can be prepared 4 hours ahead. Chill.
Serve at room temperature.

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