Ingredients for Tomato Salad Murcia Style Ajotomate Murciano
- 2 large garlic cloves
- 1/2 teaspoon salt
- Beefsteak Tomatoes
- Red Wine Vinegar
- Fresh Ground Pepper
- Cumin Seed
- Sweet Smoked Paprika
- Extra Virgin Olive Oil
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How to Make Tomato Salad Murcia Style Ajotomate Murciano
- Smash 2 large garlic cloves with the flat side of a chef's knife.
- Sprinkle 1/2 teaspoon of salt over the garlic and use the knife to create a paste.
- Add the garlic paste to a blender.
- Peel and coarsely chop 1 large tomato (about 1 cup chopped) and add it to the blender.
- Pulse the tomato and garlic until well combined.
- Add 2 tablespoons red wine vinegar, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon cumin seeds, and 1/4 teaspoon paprika to the blender. Blend until smooth.
- Add 1/4 cup extra virgin olive oil and blend until emulsified.
- Cut the remaining 2-3 large tomatoes (about 3 cups sliced) crosswise into 1/2-inch slices.
- Arrange the tomato slices on a serving platter in a single layer, slightly overlapping if needed.
- Pour the tomato vinaigrette evenly over the sliced tomatoes.
- Sprinkle with the remaining 1/2 teaspoon cumin seeds.
- Serve immediately at room temperature or slightly chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
14g
Carbs
2g
