Fresh Tomato and Olive Salsa

   2 1/2  pounds        tomatoes
   1 1/4  cups          Black olives (preferably Kalamata), pitted and chopped
     1/3  cup           Cilantro, Fresh, chopped
     1/4  cup           Red onion, minced
   1      tablespoon    red wine vinegar
   1      clove         Garlic, minced

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.