Ingredients
3 T kosher salt
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz) cut into large pieces
1/2 small yellow onion
1 C EVOO, plus more for drizzling
2 T sherry vinegar
freshly ground pepper to taste
3 hard boiled eggs, chopped
1 1/2 C finely chopped Iberian ham or prosciutto
Preparation
Place salt, tomatoes, garlic, bread and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 C soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved liquid, oil, and vinegar. Pureee until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil
