1 ½ – 2 lbs tomatoes, Roma or vine, peeled
1-2 cloves garlic
1/2 medium red or yellow onion, chopped
1 jalapeño, seeds removed, chopped
1 English cucumber, chopped
1 red bell pepper, chopped
1 tablespoon each fresh basil, cilantro, and parsley
1/4 cup olive oil
A few splashes of red wine vinegar or white wine vinegar
Salt and pepper, to taste
- To peel the tomatoes: Bring a pot of water to a boil, cut a shallow X into the tomatoes, and drop them in the boiling water for 15 seconds. Scoop them out with a slotted spoon or spider and place into a bowl of ice water. Peel and seed tomatoes. Strain the seeds and pulp in a fine mesh strainer over a bowl, pressing to get as much juice as possible.
- Add the strained tomato juice, peeled tomatoes, and remaining ingredients into a bowl. Crush the tomatoes with your hands and stir everything together. Place about 1 1/2 cups at a time into a blender and puree until mostly smooth but with a few small chunks, 15-20 seconds. Taste and add more salt, pepper, or vinegar to your liking.
- Refrigerate for 2 hours (or place in the freezer for 40 minutes if you’re impatient!) When serving, drizzle a little olive oil over the top and garnish with chopped herbs.