SALMOREJO (Alla's secret recipe)
1 Kg tomatoes
180 grs stale bread (I usually use bread that is a few days old)
150 grs (extra virgin) olive oil
1 garlic clove
1 tablespoon salt
a bit of vinegar
Like in every dish, the quality of the ingredients makes the difference, so go for good tomatoes. I recomend local ones for obvious reasons, and go for the ones with more flesh/pulp.
If you have a good food procesor it will help a lot. A simple blender like this is totally fine too:
If you have a powerful food procesor you don't need to peel the tomatoes, but if you have one like the picture above I would recommend to peel them.
Put 1 kilo of tomatoes, 1 garlic clove and 1 tablespoon (tbsp) of salt (it looks a lot but don't worry, it's fine) in the vase and grind it well. The add the stale bread. I usually put 180-190 grs because I like it dense, but you can add 150 grs if you want it a bit more liquid (I recommend a bit more of bread but up to you). Add a bit of vinegar (optional, but don't add much or it will be very strong). Grind everything well.
Finally add the olive oil, but make sure to pour it slowly. Start the blender on the mix, or put your food processor on, and add the olive oil slowly. It has to take over 1 minute to go into the mix, and this part is crucial, so make sure to pour it like an emulsion while you have the blender on mixing everything, no rush.
And that's it. Put it in the fridge because it's served COLD. (tip: if you had the tomatoes in the fridge it will help to get colder sooner, but make sure it's in the fridge for at least 2 hours).
That's a vegan dish, but if you're not vegan and want to go for the full experience, we eat it with boiled egg and Spanish ham on top. Also we eat it with bread (as if it didn't have enough already)
It's simple to make, and it's hard to go wrong with the recipe if you follow those basic steps, so you should have a delicious dish to impress anyone. x
www.theguardian.com
I make it all year.
)
also extra garlic works if you’re a fan
