Porra Antequera

• 1 loaf Crusty Bread
• 1 pound Tomatoes
• 1 clove Garlic
• 1/4 cups Olive Oil

1. 1.
2. Cut the loaf of bread into 2 equal halves by cutting it vertically through the middle, reserving half for later.
3. Using a bread knife, remove the crust (save it to dip later!)
4. and cut the innards into cubes.
5. Place the cubes of bread into a bowl and pour enough water over them to cover.
6. 2.
7. While the bread is soaking, peel the tomatoes and chop em up.
8. 3.
9. Once the bread has soaked up all the water, add the bread, tomatoes, and garlic into the food processor and pulse on low until smooth.
10. 4.
11. While the food processor is still running on low, slowly add the olive oil to thicken it up a bit.
12. Season with salt to your taste.
13. Refigerate until ready to serve with the other half of the bread, crackers, veggies, etc.
14. Be prepared for a little garlic breath!
15. Notes:
16. -An easy way to peel tomatoes: Begin by cutting a small X on the bottom of each tomato and place into boiling water for 30 seconds.
17. Remove with a slotted spoon and place into a bowl of ice water.
18. Skins will basically fall right off!
19. -This dish is typically topped with either crumbled hard-boiled eggs or cubed ham.
20. Plain or dressed up, porra is delicious!

crusty bread, tomatoes, clove garlic, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/porra-antequera/ (may not work)