|Ripe tomatoes||4 Large|
|Onion||1 Medium, chopped to 1/2 cup|
|Garlic||1 Clove (5 gm), minced|
|Red pepper||1 Large, chopped|
|Cucumber||1 Large, coarsely chopped|
|Tomato juice||1 Cup (16 tbs)|
|Wine vinegar||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Parsley||1 Teaspoon, chopped|
1 Spear tomatoes, one at a time, with a two-tined fork and rotate over medium heat for 1 minute, or plunge tomatoes, one at a time, into boiling water for 30 seconds, then plunge into cold water. Peel off skin; chop tomato coarsely.
2 Combine tomato, onion, garlic, green pepper and cucumber with tomato juice, vinegar, oil, salt and pepper in a large ceramic or glass bowl; cover with plastic wrap.
3 Refrigerate for several hours.