Ingredients
3 lb ripe tomatoes halved
3 toasted then chopped slices dense white bread
1/4 c toasted slivered or sliced almonds
4 smashed garlic cloves
1 tsp Sherry vinegar
1/2 c extra virgin olive oil
thinly sliced Serrano ham or prosciuto
chopped hard boiled egg
Preparation
Squeeze seeds and pulp from tomatoes into a strainer over a bowl. Press these solids through the strainer. Reserve liquid and discard solids and seeds. Core and chop tomatoes and add to liquid. Combine toast, almonds and garlic in a plender and puree. Add tomatoes and liquid in batches. Add Sherry vinegar. Add olive oil gradually while blender runs. Emulsify for at least 3 mins until light. Season with salt. Garnish with prosciuto and chopped egg.
