Herbed Roasted and Raw Tomato Salsa with Olives

This salsa combines the best layering of tomato flavors – some are roasted, some uncooked, so it has freshness and depth together.

Makes 2 ½ cups

• 1 cup red cherry tomatoes
• 1 cup yellow cherry (or teardrop) tomatoes
• 5 plum tomatoes, roasted and roughly chopped
• 1 tablespoon olive oil
• 1 shallot, minced
• ¼ cup chopped Nicoise olives
• 2 tablespoons chopped fresh basil
• 1 teaspoon minced fresh thyme leaves (optional)
• 1/2 teaspoon Kosher salt, or to taste
• Freshly ground pepper to taste

1. Roughly chop the red and yellow cherry tomatoes and place them in a medium sized bowl.
2. Add the chopped roasted tomatoes, olive oil, olives, shallot, basil, thyme if using, and salt and pepper.
3. Toss gently to combine.