Ajotonate (Tomato Salad with Tomato Dressing)

10:00 pm on 9 February 2004

(Serves 6-8)


  • 750gm large ripe tomatoes, beefsteak if possible
  • 300gm vine-ripened tomatoes
  • 3 garlic cloves, chopped
  • 1 teaspoon salt
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 tablespoon sherry vinegar
  • 150ml olive oil
  • freshly ground pepper
  • ½ cup good black olives, pitted
  • ¼ cup capers
  • chopped parsley to garnish


Slice the beefsteak tomatoes into rounds and arrange on a deep platter. Using a mortar or a plate and spoon, mash the garlic with the salt.

Place the 300gms of tomatoes in a food processor with the garlic and cumin and blend until smooth. Add the vinegar then gradually add the oil to make a smooth dressing. Season to taste and pour over the sliced tomatoes. Scatter over the olives, capers and parsley to serve.

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