salmorejo

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everytime i make this i’m shocked by how good it is. i know it’s good, but as i’m making it it just doesn’t seem possible to have such depth of flavour with such simple ingredients. It looks very unassuming but it’s magic.

you can use it as a marinade or a sauce. i like to very slightly warm it and use it on oven roasted potatoes, my spin on patatas bravas, or with fried eggplant. we had so much leftover recently that we just started eating as a dip with bread and it is just SO GOOD ON EVERYTHING. IMG_3213

  • 3 tomatoes
  • 1 c. dry bread, cut into chunks
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 1/4 c. good quality olive oil
  • a pinch of sea salt and a few good cracks of black pepper

score the tomatoes with an X on the bottom and then flash in a pot of boiling water. the skin should crack and come away. take them out and put in cold water. the skin should just peel off. discard the skin! place everything except olive oil in the blender and and blend at medium speed. slowly add the olive oil in a thin stream and it will become a creamy delicious emulsified sauce. refrigerate (or at least let sit) for a little while to thicken up. that’s it!

The Author

vegan foods!

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