Wash the tomatoes and separate the top part to obtain a “lid”. Empty the tomatoes and set the pulp aside. Drain the empty tomatoes face down on absorbent paper.
Soak the bread crumbs in water. Wash and peel the garlic cloves. Wash and dry the ripe tomatoes. Cut up. Drain the anchovies from the oil.
Cook the egg in salted water for 10 minutes. Cool, peel and set aside.
Put the sliced tomatoes, the bread crumbs, the peeled garlic cloves, the olive oil, the vinegar or lemon and salt in the glass of the handblender or thermomix. Grind until a homogeneous mixture is obtained.
Pass the mixture through the masher and add very cold water if necessary, until the desired texture is obtained, thick and with a nice salmon color. Rectify salt.
Fill the tomatoes with the mixture until overflowing and distribute the anchovies (there should be 4 for the decoration), drained from the oli, so that they protrude a little. Set aside the rest of the salmorejo for the bottom of the dish.
Divide the chopped egg over the salmorejo and top with a tomato lid. Store in the refrigerator until served.
But the rest of the salmorejo on the bottom of the dish and put the stuffed tomatoes on top. Take advantage of the curved part of the stem of the green pepper to cut strips in the form of handles and put a lid on with another piece of green pepper. Border the salmorejo bottom with the toasted croutons and complete with an anchovy.
Ingredients
Directions
Wash the tomatoes and separate the top part to obtain a “lid”. Empty the tomatoes and set the pulp aside. Drain the empty tomatoes face down on absorbent paper.
Soak the bread crumbs in water. Wash and peel the garlic cloves. Wash and dry the ripe tomatoes. Cut up. Drain the anchovies from the oil.
Cook the egg in salted water for 10 minutes. Cool, peel and set aside.
Put the sliced tomatoes, the bread crumbs, the peeled garlic cloves, the olive oil, the vinegar or lemon and salt in the glass of the handblender or thermomix. Grind until a homogeneous mixture is obtained.
Pass the mixture through the masher and add very cold water if necessary, until the desired texture is obtained, thick and with a nice salmon color. Rectify salt.
Fill the tomatoes with the mixture until overflowing and distribute the anchovies (there should be 4 for the decoration), drained from the oli, so that they protrude a little. Set aside the rest of the salmorejo for the bottom of the dish.
Divide the chopped egg over the salmorejo and top with a tomato lid. Store in the refrigerator until served.
But the rest of the salmorejo on the bottom of the dish and put the stuffed tomatoes on top. Take advantage of the curved part of the stem of the green pepper to cut strips in the form of handles and put a lid on with another piece of green pepper. Border the salmorejo bottom with the toasted croutons and complete with an anchovy.
