WINTER SALMOREJO (Spanish Cold Tomato Cream – Winter Version)

Inspired by the classic Salmorejo from Sevilla, this creamy, thick tomato spread uses canned tomatoes to make a cozy winter adaptation. Perfect as a sandwich spread, dressing, or served alongside dishes like Spanish tortilla. Double the recipe with extra water for a creamy soup.

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🍅 Ingredients

• 1 can (400 g) tomatoes
• 1 small onion
• 1 garlic clove
• 1/2 tsp dried oregano
• 1/4 tsp chili flakes
• 20 g white bread crumb (cubed)
• 75 ml water
• 50 ml extra virgin olive oil
• 1 tsp sherry vinegar
• Salt and freshly ground black pepper

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Instructions

1. Sauté Aromatics:
   Heat 1 tbsp olive oil in a small pot. Add diced onion and sauté until soft, about 5 minutes.
2. Add Garlic and Spices:
   Add crushed garlic and cook 1 minute. Stir in oregano, chili flakes, and freshly ground black pepper. Cook for another minute while stirring.
3. Add Tomatoes:
   Add crushed canned tomatoes and salt. Simmer on medium-low heat for 15 minutes.
4. Add Bread and Water:
   Add water and bread cubes. Cover and simmer another 10 minutes on medium-low.
5. Blend and Emulsify:
   Blend the mixture until smooth. Add sherry vinegar and briefly blend again. Slowly drizzle in remaining olive oil while blending to emulsify, thickening and creaming the mixture.
6. Adjust Seasoning:
   Taste and adjust salt and vinegar as needed.

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Storage & Serving Suggestions

• Use as a spread for sandwiches or tapas.
• Serve as a sauce alongside dishes like Spanish tortilla.
• Double liquid for a creamy soup version.

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💡 Tips

• Emulsifying olive oil slowly is key to achieving a silky texture.
• Use good quality extra virgin olive oil and sherry vinegar for authentic flavor.

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📝 Final Thoughts

This winter salmorejo brings the fresh brightness of Spanish tomatoes to your table year-round, with a warm twist perfect for colder days.