Tomato Salad Murcia-Style - Ajotomate Murciano

1. 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.

2. 2

   Peel and coarsely chop one tomato and add it to the blender. Pulse the tomato together with the garlic, until well blended.

3. 3

   Add the vinegar, pepper, 1/2 teaspoon cumin seeds, and paprika to the blender and blend until smooth.

4. 4

   Add the olive oil and blend to mix well with the rest of the ingredients.

5. 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.

6. 6

   Pour the tomato vinaigrette over the sliced tomatoes and sprinkle with the remaining cumin seeds.

7. 7

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.