In large non-stick skillet, over medium-high heat, sauté turkey, onion, garlic, oregano, mint, salt and pepper for 5 to 6 minutes or until meat is no longer pink.
↑To peel a tomato, cut a skin-deep x in the blossom end of the tomato. Drop into boiling water and blanch for 15 seconds. Lift out with a slotted spoon and drop into a bowl of ice water. Skin will slip off easily. Chop tomato into 1-inch cubes.