6 med. tomatoes (about 3 lbs.), blanched, peeled, seeded and chopped coarsely
2 tbsp. finely chopped green onion or 1 finely chopped shallot
1 clove garlic, minced
2 tbsp. shredded fresh basil
1 tbsp. fresh thyme or 1 tsp. dried fresh
Ground black pepper to taste
Salt to taste

Start with ripe tomatoes. Drop one by one in a pot of boiling water 15 to 20 seconds and remove. The skins should slip off easily. Quarter the tomatoes, and either squeeze or use your fingers to remove the seeds. Now chop the tomatoes.

Combine all ingredients, except the salt in a bowl. Let the salsa sit at room temperature 30 minutes to allow flavors to combine. Add salt to taste just before serving.