Six servings: 6 ripe tomatoes (canned one); 2 green onions (or shallots); 3 hardboiled eggs; 75 g black olives; 150 g of desalted codfish (or salted/canned,
tuna); a pinch sugar (optional); and salt, pepper, olive oil, and vinegar to taste.

Preparation: At the same time, peel, the tomatoes, remove the seeds and cut
dice. Cut the eggs into thin slices. Cut the green onions into julienne. Mix all the
ingredients in a salad bowl, add a pinch of salt and black pepper. Add the oil
and vinegar to taste.
In the event of using canned tomatoes, some of the liquid can be used,
although it is recommendable to add a pinch of sugar to both boost tomato
sweetness and smooth vinegar acidity. Stir all the ingredients and allow some
time so all flavors can properly be combined.
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Romesco Sauce (Salsa Romesco) (20)

20