Friday 5 September 2008

Tomatoes Andaluz

Last weekend we had dinner with friends. They produced this amazing tomato salad - and were amazed that they hadn't made tomatoes Andaluz for us before. It isn't very different from other tomato salads, but somehow the flavours were so fresh and so delicious that it really was something special.

It's just tomatoes with garlic, white wine vinegar, rock salt, mixed dried herbs and olive oil, allowed to marinate for a while. But it really is fabulous.

During the week I made a version using fresh parsley (because I had some in the fridge that wasn't going to be used otherwise) and tiny sweet little cherry tomatoes. We had it with simply cooked steaks. It was divine.


kat said...

Yummy! sometimes the simplest things are the best.

mscrankypants said...

Can I do a little Ask Foodycat in the comments? I like garlic but even the merest smidge of a mild garlic leaves an aftertaste for days. Frustrating!

Alicia Foodycat said...

Very frustrating Cranky! My feeling is that you aren't eating enough garlic. You aren't accustomed. If you go on a big garlic eating regimen your body will accustom itself.

Eating parsley after the garlic, and brushing your tongue as well as your teeth also helps with the aftertaste.


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