Minted Tomato Vinaigrette

Name: Minted Tomato Vinaigrette (Vinagreta de Tomate a la Menta)
Yield: Makes about 1½ cups
Cuisine: Spanish
Ingredients: 2 large garlic cloves, chopped; ½ teaspoon cumin seeds; 1 large pinch of salt, or more to taste; 1 teaspoon dried mint; 6 tablespoons extra-virgin olive oil; 7 to 8 tablespoons best-quality red wine vinegar; 1 pound ripe but firm tomatoes, blanched, peeled, and chopped

Vinagreta de Tomate a la Menta

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

This refreshing Andalusian-inflected sauce is delicious on grilled or boiled meat. Make it up to four hours ahead so the flavors can meld.

Ingredients

1 pound ripe but firm tomatoes, blanched, peeled, and chopped
6 tablespoons extra-virgin olive oil
7

Europe
Spain
Condiment
Gluten-free
Mediterranean
Vegan

Method

Place the tomatoes in a mini food processor and pulse until minced but not pureed. Scrape into a bowl and stir in the olive oil and the vinegar.
Place the garlic, cumin, and salt in a mortar and, using a pestle, mash them into a paste. Add 3 to 4 tablespoons cold water and stir into the tomato mixture. Add the mint and taste for seasoning, adding salt to taste.