Prep 15 mins
Cook 0 mins
Murcia is a region in SE Spain, on the Mediterranean coast, where tomatoes are a major crop. The traditional way to make the dressing is using a mortar and pestle, but the blender simplifies the process.
- 2 garlic cloves, peeled
- 5 beefsteak tomatoes, ripe
- 2 tablespoons red wine vinegar
- 1 pinch fresh ground pepper
- 1 teaspoon cumin seed, divided
- 1⁄4 teaspoon sweet smoked paprika
- 6 tablespoons extra virgin olive oil
- On a cutting board, smash the garlic cloves with the flat side of a butcher knife. Work a little salt into the garlic with the edge of the knife to make a paste. Place in a blender.
- Peel and coarsely chop one tomato and add it to the blender. Pulse the tomato together with the garlic, until well blended.
- Add the vinegar, pepper, 1/2 teaspoon cumin seeds, and paprika to the blender and blend until smooth.
- Add the olive oil and blend to mix well with the rest of the ingredients.
- Cut the remaining tomatoes crosswise into 1/2-inch slices. Arrange them on a serving platter single-layered or overlapping as little as possible.
- Pour the tomato vinaigrette over the sliced tomatoes and sprinkle with the remaining cumin seeds.
- Serve at room temperature.
I made half the recipe. Really enjoyed the smoky cumin in this. Used regular paprika. Thanks!
Well,,,,THE PICKY ONE loved this!!!dh hated it. I liked it lots. I think it was a bit cumin-heavy. It was so easy to make! Thank you for sharing. Made for ZWT8 Chefs Gone Wild.
Oftentimes, the simplest things are the best. And this little dish is a case in point. It's fresh and easy to make; a great complement to the main dish - in this case Spanish Tortillas de Camaron for ZWT8. I would suggest using the best olive oil possible, because the taste comes through loud and clear. This is a great alternative to my everyday tomato-basil-olive oil routine! Thanks Mikekey, for a great find!