Wash and cut the tomatoes into smaller pieces, removing the core. Add them to the blender jar. Add the garlic clove (I removed the germ, but that's optional). Blend on high speed for a few minutes until as smooth as possible. I didn't find it necessary to strain, but if you want, you can strain now to remove tomato seeds or skins.

Blend everything together on high speed. Then lower the speed and, with the blender running, slowly drizzle in the olive oil in a thin stream. This helps the mixture emulsify, giving it the characteristic orange color and a thicker texture. Keep blending until very smooth and creamy.

Refrigerate until the next day. When serving, top with diced ham, hard-boiled egg, and a drizzle of olive oil.