Tomato Sauce

Salmorejo

1kg (2lb 4oz) Tomatoes
200g (7oz) Bread
200g (7oz) Serrano Ham
1-2 Hard Boiled Eggs
4 Garlic Cloves
5-10 tbsp Olive Oil
1-2 tbsp Vinegar
Black Pepper
Salt

Remove the crusts from the bread and soak in water for a few minutes.
Peel and roughly chop the tomatoes.
Peel and chop garlic, squeeze excess water from bread.
Place the tomatoes, garlic, vinegar, bread and seasoning into a liquidiser and blend.
Add the olive oil in a steady stream, whilst blending, to produce a rich emulsified sauce.
Place into a serving bowl, garnish with chopped hard boiled eggs and diced ham.
Or use as a sauce to accompany fish or vegetables.
Serves: 4-6

SpanishRecipes

Tomato Sauce

Salmorejo

Spanish
Recipes