- roughly 1 kg tomatoes
- half a sweet red bell pepper
- a small bit of an onion (like less than a quarter)
- a fleck of garlic (less than a clove)
- two pieces of stale or toasted white bread
- 3 tsp vinegar
- 6 tsp olive oil
- salt (don't be afraid to use it)
Blanch the tomatoes in boiling water for 2 minutes each, and peel them (kitchen tweezers very useful for this step). Blend until smooth. If you really want to go to town, follow this by forcing it all through a coarse sieve. Refrigerate for at least 3 hours; the longer the better. Serves 4.
Ana made this for us in the days after the total eclipse in Spain in 2026 and it blew my mind. Key idea: The onion and garlic are trace ingredients.
