SALMOREJO with TUNA
A recipe this simple depends on the quality of the ingredients. This should be made only in that time of the year when tomatoes are at their best. Use the highest quality Spanish Extra Virgin Olive Oil and Sherry Vinegar.
2 ½ lbs. (6-8) ripe tomatoes depending on their size
2 cups artisan white bread, crusts removed
2 garlic cloves, cleaned and mashed
1 oz. L’ Estornell extra virgin olive oil
1 teaspoon L’ Estornell Reserva Sherry Wine Vinegar
¼-½ cup of water as needed
Salt and pepper to taste
2 hard-boiled eggs, chopped
4 oz. Ortiz Bonito del Norte
Croutons seasoned with garlic and herbs
Cut an“x” into the blossom end of the tomatoes and plunge them, a few at a time into a saucepan of boiling water. Lift them out after a minute and refresh under cold running water. Slip the skins. Core and coarsely chop the tomatoes.
Put the garlic and the tomatoes in the blender and puree on high until liquefied. Tear the bread into a bowl. Soak the bread in water and squeeze it dry. Add the bread and the vinegar to the tomatoes in the blender. Run the blender again. Loosen the puree with water as needed.
Add the olive oil to the blender in a thin stream until it is incorporated. Season with salt and pepper. Refrigerate for 2-3 hours until well chilled.
Before serving, taste again for salt, pepper and vinegar.
Garnish each serving with flaked tuna and ½ chopped egg.
Add another drizzle of the extra virgin olive oil for flavor.