Friday, December 12, 2008


The other day I tried my hand at making this classic dish from Córdoba. Although some establishments serve it where I am one hour away from there, it is more typical of that region west of here. This fresh tomato dish is the perfect accompaniment to a good loaf of French bread.

2 lbs fresh tomatoes
1 or 2 cloves of garlic
3 slices of bread (old and dry is fine)
1/2 cup extra virgin olive oil
salt to taste
red wine vinegar (opt)

Blend using in food processor, blender or hand blender until mixture reaches an even consistency similar to a thick soup. Serve in a bowl topped with diced hard boiled egg diced bacon. Slice up a loaf of French bread and enjoy the dip.

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