Andalusian dressed tomato salad (Tomate aliñado)

1. Wash the tomatoes and cut into thick slices or large wedges; arrange on a flat plate.

2. Pound the garlic with a pinch of coarse salt and the cumin to a paste in a mortar.

3. Add the sherry vinegar, then gradually stir in the olive oil until you have a thickish dressing.

4. Spoon the dressing evenly over the tomatoes.

5. Leave for at least 15 minutes so the tomatoes release their juices and the flavours come together.

6. Serve at room temperature with plenty of bread for mopping up the juices at the bottom.

Tip: It's a summer staple in Seville: the tomatoes should be really ripe and not straight from the fridge – cold dulls their flavour.