My father used to make this yummy tomato salad for us late in the summer when the tomatoes were at their best. You eat it by dipping in Italian bread and soaking up the juices.
He used to call it something in Italian that he said translated as “Tomatoes Prepared” but it sounded like Pomodori con Sale (tomatoes with salt).
Jersey tomatoes are best, but since I’m in California, I made a bowl of it today with three vine-ripened tomatoes.
Here is the recipe:
extra virgin olive oil
(You can add as little or as much of these ingredients as you want. It’s a matter of taste.)
- Chop 2 of the tomatoes (chop them right in the serving bowl so you don’t lose any of the juice).
- Put 1 tomato into a food processor or blender and liquify. Pour into bowl over the chopped tomatoes.
- Add a little water (about 2-3 teaspoons).
- Add a clove of chopped fresh garlic.
- Add about a tablespoon of finely chopped onion.
- Salt generously. Tomatoes can take a lot of salt. Add about half a teaspoon or more to taste.
- Sprinkle on a little black pepper.
- Shake on a generous amount of dried oregano, about 2-3 teaspoons.
- Drizzle with extra virgin olive oil. I’m a heavy drizzler, about a tablespoon or more to taste.
- Stir everything up with a fork.
Dip in Italian bread and enjoy!
Full of vitamins and antioxidants, this is a fresh, tasty way to enjoy the health benefits of tomatoes.