1/3 cup canola oil
5 cloves garlic, minced
1 tsp. paprika
3 tbsp. sherry vinegar or red-wine vinegar or white vinegar
1 tsp. freshly ground pepper
1/2 tsp. sugar
1/4 tsp. salt
3 pounds tomatoes, cut into wedges
1/2 cup fresh parsley, chopped
1/4 cup capers, rinsed
Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.
Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley and capers; gently stir to combine.
Transfer the tomato salad to a platter. Serve with bread for dipping.
by The Savvy Kitchen