4 large tomatoes
2 cloves of garlic from Aceuchal (El Ajero)
Fresh parsley (3 tablespoons)
Fresh Oregano (2 tablespoons)
2 Tablespoons fresh thyme
We start to prepare the dressing, so take a mortar and tenderise the garlic cloves with the aromatic herbs and black pepper. Mash well until everything is mixed as well as possible.
Add the oil and the vinegar. We continue tenderising everything and when we have it, cover the mortar with a little film and put it in the fridge for a couple of hours.
Wash the tomatoes and cut them into thick slices. Place them on the dish where you will serve them.
Remove the dressing from the fridge and sprinkle the tomatoes. Don’t put too much dressing, it would be too oily. Put some fat salt to taste and serve immediately.
The seasoned tomatoes are a very refreshing dish for the summer and very quick to make. If you feel like it, you can add some tuna to the tomatoes and have a more complete dish.