Chilean Tomato Salad

Chilean Tomato Salad
Ripe, fresh tomatoes, dipped in boiling water for a few seconds to easily remove the skins
garlic
cilantro, chopped
salt
evoo

In Chile, they often made this in a large mortar and pestle, mincing up the garlic first and then adding the rest.  They also peeled their tomatoes, which I don't do, but if you want it authentic, just drop each tomato in boiling water for about 15 seconds and the peels will come off easily. Slice tomatoes or break up in the mortar and pestle and mix in the remaining ingredients thoroughly.  If you don’t have mortar and pestle, use a knife to mince garlic and dice tomatoes, etc.  Just make it like salsa.  Chileans like a good amount of salt and oil, and they eat this by dipping bread into it.  The better the tomatoes, the better the “ensalada”.  Fresh from the garden and nicely ripened is best!