3 tablespoons extra-virgin olive
oil
4 to 5 cloves garlic, minced
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoons ground coriander
¼ teaspoon cayenne or to
taste
2 ½ pounds ripe tomatoes
2 tablespoons sherry wine vinegar
2 tablespoons freshly squeezed lemon
juice
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
2 teaspoons salt
Freshly ground black pepper
Warm the olive oil in a small sauté pan over low heat. Stir in the garlic, paprika, cumin, coriander and cayenne; sauté 2 to 3 minutes. Remove from the heat and let the mixture cool
Core and cut the tomatoes into chunks. Pass them through a food mill fitted with a coarse disk, or push them through a medium strainer with a wooden mallet or spoon. Discard the peels and seeds.
Place the tomatoes in a bowl and stir in the spice mixture, vinegar, lemon juice, cilantro, mint, salt and pepper. Thin, if necessary with a little cold water. Cover and chill at least an hour before serving to let the flavours meld. Makes 4 to 6 servings.