Tomato Salad Murcia-Style - Ajotomate Murciano
Recipe: #11230
November 18, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Spanish, One-Pot Meal, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"Murcia is a region in SE Spain, on the Mediterranean coast, where tomatoes are a major crop. The traditional way to make the dressing is using a mortar and pestle, but the blender simplifies the process."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (216.1 g)
- Calories 218.5
- Total Fat - 20.8 g
- Saturated Fat - 2.9 g
- Cholesterol - 0 mg
- Sodium - 11.1 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 2.4 g
- Sugars - 4.9 g
- Protein - 1.9 g
- Calcium - 27.3 mg
- Iron - 1 mg
- Vitamin C - 26 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
On a cutting board, smash the garlic cloves with the flat side of a butcher knife. Work a little salt into the garlic with the edge of the knife to make a paste. Place in a blender.
Step 2
Peel and coarsely chop one tomato and add it to the blender. Pulse the tomato together with the garlic, until well blended.
Step 3
Add the vinegar, pepper, 1/2 teaspoon cumin seeds, and paprika to the blender and blend until smooth.
Step 4
Add the olive oil and blend to mix well with the rest of the ingredients.
Step 5
Cut the remaining tomatoes crosswise into 1/2-inch slices. Arrange them on a serving platter single layered or overlapping as little as possible.
Step 6
Pour the tomato vinaigrette over the sliced tomatoes and sprinkle with the remaining cumin seeds.
Step 7
Serve at room temperature.
Tips
No special items needed.
1 Reviews
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