Score the tomatoes crosswise and blanch them in boiling water for about 5 minutes until they are soft. Take the tomatoes out of the water, rinse with cold water, peel off the skin and - as soon as they have cooled down enough - crush them neatly in a bowl with your hand until the pieces are very small but not pureed.
Add the garlic (granules are optional), pepper and salt. Season to taste and - if the tomatoes are not very ripe or just a little tasteless, add a pinch of sugar.
The dip is eaten very cold. So put it in the freezer for a moment or let it cool down in the fridge for a long time. When the dip is cold, stir with olive oil and optionally with coriander and serve.
If it is prepared and left for several days, the dip will be thicker, so that e.g., the garlic comes through stronger and the dip is no longer so refreshing.
The amount makes a small amount of dip for 1 person, if nothing else is served (about 1/3 of a bag of nachos enough).
Very refreshing with tacos, (cheese! -) nachos or baguettes. This simple dip is next to sour cream and guacamole.
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