Ajotonate (Tomato Salad with Tomato Dressing)

(Serves 6-8)

Ingredients

• 750gm large ripe tomatoes, beefsteak if possible
• 300gm vine-ripened tomatoes
• 3 garlic cloves, chopped
• 1 teaspoon salt
• 2 teaspoons cumin seeds, toasted and ground
• 1 tablespoon sherry vinegar
• 150ml olive oil
• freshly ground pepper
• ½ cup good black olives, pitted
• ¼ cup capers
• chopped parsley to garnish

Method

Slice the beefsteak tomatoes into rounds and arrange on a deep platter. Using a mortar or a plate and spoon, mash the garlic with the salt.

Place the 300gms of tomatoes in a food processor with the garlic and cumin and blend until smooth. Add the vinegar then gradually add the oil to make a smooth dressing. Season to taste and pour over the sliced tomatoes. Scatter over the olives, capers and parsley to serve.