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Author Notes: Capreses banned from this contest but not tomatoes - way hay.....
Here goes it. Crudo means raw in Italian and this platter of tomatoes with select toppings is quick to rustle up and tastes great. Various other versions exist - courgettes, salmon....an endless list really —Kitchen Butterfly
Makes a platter
- 1/2 a small (banana) shallot
- Sherry vinegar
- 12 or more cherry (heirloom) tomatoes, mixed colours, washed
- Kosher or sea salt to taste
- Black pepper, to taste
- 1 clove garlic, peeled and minced/passed through a garlic press
- 1 teaspoon - tablespoon finely chopped parsley or your favourite soft herbs (cilantro, mint or basil, even shiso'
- Optional, to serve - rings of black olive, burratta or mini buffallo mozarella balls
- Lay out a platter - round preferably. Plays up nicely to rings of sliced tomatoes. Chop the shallot finely, sprinkle with some salt and pickle in 1 tablespoon of sherry vinegar. Set aside while you prepare the tomatoes
- Slice the tomatoes a bit less than 1/2 a centimetre thick. Arrange the slices in rings, starting with the rim of the platter and working your way in. Then sprinkle with some kosher or sea salt and black pepper.
- Stir the shallots in the vinegar and add (to taste), the minced garlic. Sprinkle the shallot-garlic combination over the tomatoes. Let sit for at least 10 minutes (up to 1/2 an hour) at room temperature.
- Sprinkle on the chopped parsley over the top, just before serving. Accompany with suggested sides, if desired
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Cherry Tomatoes
- This recipe was entered in the contest for Your Best Dish in the Raw