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Recipe Category: Spanish
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Ingredients
- 4 ripe beefsteak tomatoes
- 4 tablespoons Spanish extra-virgin olive oil
- sea salt to taste
- 4 ripe plum tomatoes
- 1 tablespoon Pedro ximenez (px) vinegar, or Spanish aged sherry vinegar
- 8 ounces murcia al vino (red wine-soaked spanish goat cheese), cut into ½-inch sticks
- ½ cup empeltre olives or other good-quality black olives, pitted
- fresh thyme sprigs
- fresh chervil sprigs
Method
- Using an apple corer, cut out the centers of the beefsteak tomatoes
- Trim off the stem end of the cores, cut the cores in half, and set aside
- Slice the tomatoes in half
- Place a grater over a large mixing bowl
- Rub the cut surface of the tomatoes over the grater until all the flesh is grated
- Discard the skin
- Season the tomato pulp with 1 tablespoon of the olive oil and a little salt and set aside
- Using a sharp knife, slice off the top and bottom of each plum tomato
- Locate the fleshy dividing wall of one segment inside the tomato
- Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds
- Remove the seeds and their pulp by slicing around the core of the tomato
- Set the seeds aside
- Your aim is to keep the pulp of the seeds together to create tomato-seed fillets that are separate from the firmer tomato flesh
- Finely dice the tomato flesh and set aside
- Whisk the remaining 3 tablespoons olive oil and the vinegar together in a bowl and season to taste with salt
- Spread the grated tomato pulp on a serving platter
- Sprinkle the diced plum tomatoes on top of the pulp
- Arrange the reserved beefsteak tomato cores on top
- Place the tomato-seed fillets around the platter
- Top with the cheese and the olives and drizzle with the dressing
- Garnish with thyme, chervil, and sea salt
Full List of Spanish Recipes
Full List of Salad Recipes
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