Name: Chopped Tomato Salad (Armiko de Tomat)
Yield: Serves 6 to 8
Ingredients: ¼ cup chopped fresh flat-leaf parsley; 2 onions, chopped; 3 to 4 pounds ripe tomatoes, peeled, seeded, and coarsely chopped; 2 green bell peppers, seeded and finely chopped; 4 to 5 tablespoons extra-virgin olive oil; pita bread, cut into quarters if large,; chopped fresh mint, flat-leaf parsley, or basil; salt and freshly ground black pepper; 3 tablespoons rice, soaked in water for 1 hour and drained; 3 to 5 cloves garlic, minced (optional); 1 tablespoon sugar; ¼ cup fresh lemon juice (optional)

Preparation info

Serves
6 to 8

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

This recipe for armiko de tomat, a cooked tomato purée, is based on a recipe from Sefarad Yemekleri, a book put together by Subat, the Society for Assistance to Old People, in Istanbul. It also appears in 250 recettes de cuisine juive espagnol by Méri Badi, but she drops the diminutive and calls it armi. The salad resembles a Spanish salmorejo, a tomato-based spread that recalls gazpacho but without the water. Unlike salmorejo or ga