Salmorejo, but better!

00:00 Intro
00:30 What is Salmorejo
01:16 Soup vs Sauce
01:43 Recipe

200g tomatoes
4-8 garlic cloves, peeled, halved, green stem removed
1/3 cup olive oil or as needed
1/4 cup (35g) pine nuts
1/4 tsp sugar
2 tsp vinegar (I use balsamic)
Salt to taste

Cut the tomatoes in half and grate on the large holes of a box grater until you just have the skin left. Squeeze the juice out of the skins and discard the skins. Alternatively, make an x in the skin of each tomato with a sharp knife. Put them into a small pot of boiling water for 10 seconds. Remove and cool for 5 minutes. The skin should slip right off. If your tomatoes are big, cut them into chunks.

Put the garlic into a small skillet. Add the olive oil to the depth of 2 mm (about 1/4 cup). Cook on low until the garlic is golden, about 15 min. Flip and cook until completely soft when smashed with a fork, 5-10 min. Add to the tomatoes.

Add the pine nuts to the skillet and cook on medium stirring occasionally until golden brown. Add to the tomatoes with all the oil. Put the tomatoes, garlic, pinenuts, an extra 2 Tbsp of oil, sugar, vinegar, and salt into a blender and puree until silky smooth. Taste and adjust for salt, sugar, and vinegar. Will keep in the fridge for a few days.

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