15 medium tomatoes, cored and cut into small pieces
1 medium yellow onion, chopped fine
Â¼ cup sherry vinegar
Â½ cup olive oil (Spanish)
Â¼ cup fresh flat leaf parsley, chopped fine
1 teaspoon sugar
2 teaspoons salt
1 teaspoon cumin seeds, toasted
1 cup dry bread crumbs, rinsed in water
Flat leaf parsley, garnish
Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with fresh parsley.
Alternatively grind up with a mortal and pestle until desired consistency. Chill before serving.