5 ripe plum tomatoes
~75ml good olive oil
1/2 clove of garlic
1 egg
5 thin slices of jamón serrano
Malden sea salt
freshly ground black pepper
1. Blanche the tomatoes and refresh in iced water. This will make the skin removal easier.
2. De-seed the tomatoes and roughly chop the remaining flesh.
3. In a small bowl, Blend the tomatoes; then add the garlic, season and continue to blend.
4. Drizzle in the oil and blend as if you where making mayonaise.
5. Once you have created your emulsion, place the bowl in fridge to chill for a couple of hours.
6. Boil the egg for 7 minutes and refresh in cold water.
7. Transfer the emulsion to a serving bowl and decorate with the sliced egg and jamón; drizzle a little extra virgin olive oil.
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