4 roma (plum) tomatoes, seeded and sliced
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup diced onion
1 (16 ounce) package fresh salsa
1 (16 ounce) can sliced ripe olives, drained
In a large bowl, mix tomatoes, olive oil, garlic, salt, pepper, onion, salsa, olives and tomato mixture. Mix well.
Cover with foil and refrigerate overnight, or at least 12 hours.
Ladle tomatoes into tomato liquid in a blender or food processor and process until smooth. Pour mixture into large bowl. Stir in salsa, olives and tomato mixture. Pour into jars and chill overnight.