Tomato Salad Murcia-Style - Ajotomate Murciano
Created by Mikekey on November 18, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 0m
- Recipe #11230
Ingredients
- 2 garlic cloves, peeled
- Salt
- 5 beef steak tomatoes (ripe)
- 2 tablespoons red wine vinegar
- 1 pinch fresh ground pepper
- 1 teaspoon cumin seed, divided
- 1/4 teaspoon smoked paprika (sweet)
- 6 tablespoons oil (extra virgin olive oil)
How to Make
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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.
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Step 2: Peel and coarsely chop one tomato and add it to the blender. Pulse the tomato together with the garlic, until well blended.
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Step 3: Add the vinegar, pepper, 1/2 teaspoon cumin seeds, and paprika to the blender and blend until smooth.
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Step 4: Add the olive oil and blend to mix well with the rest of the ingredients.
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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.
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Step 6: Pour the tomato vinaigrette over the sliced tomatoes and sprinkle with the remaining cumin seeds.
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Step 7: Serve at room temperature.