Name of Recipe: Almogrote gomero
Ingredients:
To roast the tomatoes - 6 ripe tomatoes (about 425g), cut in half
4 tablespoons olive oil
Sea salt or pink Himalayan rock salt
To make the almogrote -8 large cloves garlic, peeled
1-2 guindilla peppers
140g hard, mature, strong cheese, broken into chunks
The roasted tomatoes, drained (reserve the oil)
90g stock of your choice
The reserved olive oil, made up to 120ml
Preparation:
Pre-heat the oven to its highest setting.
Arrange the tomatoes in a roasting tin, cut side up.
Drizzle the oil over them and lightly sprinkle with the salt.
Place in the oven for
15 minutes, reduce the heat to
150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] and continue roasting for a further
1½ hours, by which time the tomatoes should have shrunk to half their original size.
Allow the tomatoes to cool thoroughly or even leave them in the fridge overnight.
Place the garlic, and guindilla(s) in the
and process
10 seconds / Speed 5.
Scrape down the inside of the
and add the cheese.
Process
1 minute / Speed 5-10 progressively.
Add the tomatoes and the stock and blend at
Speed 5 until you have the consistency of a paste.
Ensure the
MC has open end upright and slowly pour the oil onto the lid of bowl, running at
Speed 5 until the mixture has been emulsified.
Continue blending until you have the desired consistency - I like mine with a bit of texture although you can make it as smooth as you like.
Tips/Hints: Serve with boiled potatoes or papas arrugados, hard boiled eggs or simply spread it on bread or toast. It can also be used as a dip. I doubled the ingredients listed in the original recipe, because I am a pig. Also the roasting of the tomatoes was my idea, to add extra flavour, but there is no need to do so.
Origin: The recipe is based on one in
Canarias - cocina tradicional by
Vicente Sanchez Araña. It has been translated, lightly adapted and converted for Thermomix.
