Tomatoes And Olive Salsa - cooking recipe

Ingredients

2 large (1 lb.) fresh tomatoes
1/2 c. finely chopped pimento stuffed green olives
1 Tbsp. minced fresh parsley
1 Tbsp. olive oil
1 tsp. oregano leaves, crushed
1 tsp. minced garlic
1 tsp. balsamic vinegar
1/4 tsp. ground red pepper

Preparation

Use tomatoes held at room temperature until fully ripe.
Core tomatoes; chop (makes about 2 cups).
Place in a medium bowl. Stir in olives, parsley, oil, oregano, garlic, vinegar and red pepper.
Serve at room temperature with bagel chips, toasted pita chips, tortilla chips or crisp bread.