|Garlic||1 Clove (5 gm)|
|Stale bread||6 Ounce|
|White wine vinegar||2 Ounce|
|Extra virgin olive oil||1 Tablespoon (Extra Virgin Olive Oil)|
Rough chop the tomatoes and add them to a food processor or blender, this can also be done with a hand blender if you don’t think everything will fit in the food processor.
Add the garlic, the vinegar and some salt. Puree the tomatoes.
Chop up the bread and put into a bowl with a little water. Let the bread re-hydrate and then squeeze out the excess water and add to the tomatoes.
Blend the tomatoes thoroughly and begin to add the olive oil slowly so it incorporates completely into the puree. Add oil until the puree thickens slightly and takes on a vibrant orange color.
Pass the salmorejo through a fine strainer to remove any tomato skins so you are left with a silky smooth puree.
Check the seasoning and add more salt or vinegar if necessary.
Remember the following day the flavors will intensify. Refrigerate until cold and serve in bowls or use as a condiment. Garnish or just eat it plain, either way it’s delicious.
Tips: Make sure to find the ripest tomatoes possible, you’ll get the best color and flavor that way. If you can’t find any good tomatoes, a little tomato paste can be added to boost flavor and color.
Don’t use an olive oil that is too strong.
You can use stale bread for this recipe or even unflavored breadcrumbs.