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If you mean black truffle, I would shave thin and serve on a simple pasta. Perhaps a spaghettini with either just an olive oil dressing with warm cherry tomatoes, or with a sauce of heavy cream with grated parmesan and scallion.
pierino is a trusted source on General Cooking and Tough Love.
I agree with bigpan on the basic idea (if not the specific recipe). I don't think tomatoes and truffles are a good match, period. If you have good seasonal truffles they should be the star of the show. They match up well with, pasta, rice and cheese. You don't need much more than that. And use it fast because the autumn truffles don't keep for more than a week.
Or shaved on scrambled eggs -- totally decadent!
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