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5 from 1 vote
Tomato Salsa
Author: Kitchen Nostalgia
  • 2 kg (4.4 lb) fresh tomatoes very ripe
  • 5-6 cloves garlic minced
  • 1/4 cup olive oil
  • 1 Tbsp sugar or to taste
  • salt black pepper
  • 1/2 Tbsp fresh parsley chopped
  1. To easily peel the tomatoes, bring a large pot of water to a boil. Drop several tomatoes into the boiling water. Watch for their skins to start to split, about 1 minute, then transfer them to the ice water bath. Use a paring knife to peel back the tomato skins. Roughly chop the tomatoes.
  2. Heat olive oil in a large pot. Add garlic and tomatoes. Simmer on low heat, uncovered, until liquid evaporates and you get thickness that you like. It will take at least 1 hour. Stir salsa from time to time to prevent sticking to the bottom of the pot.
  3. If too acidic to taste, add more sugar. Season with salt, pepper and parsley.