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Recipe from: Mikekey
Murcia is a region in southeast 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
¼ 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, ½ 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 ½-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.