from Jose Pizarro, one of my favorite Spanish Chefs. He recommends serving this with grilled fish, although it does well with anything.
1 # tomatoes
1 clove garlic, finely chopped
1/2 onion, thinly sliced
1 tsp. spanish smoked paprika (bittersweet)
4 T. extra virgin olive oil (I’d recommend Spanish, of course!)
2 T. red wine vinegar
salt and freshly ground black pepper, slightly coarse
1 sprig oregano or basil, roughly chopped
Slice the tomatoes and arrange artistically on a large plate. Sprinkle the garlic and sliced onion over the top, followed by the paprika. Whisk together the olive oil and red wine vinegar and pour this over the tomatoes. Finish with the salt and pepper and a scattering of the fresh herbs. Let sit for 5-1o minutes to let the flavors develop before serving.