I decided to grow my own tomatoes this year and I ended up with more than I can eat. Anyway, lots were starting to go over ripe and mushy. I don't like wasting things so to use them up I made salsa.
I used around 20 cherry tomatoes, I submerged them in boiling water for 20 seconds and then removed the skins. I chopped them finely and added 2 cloves of crushed garlic, a table spoon of olive oil, dessert spoon of balsamic vinegar, half a tea spoon of hot chili powder, salt and pepper.
I then chilled it for around 30 minutes and we ate it on the patio with tortilla chips and drinks.