Make Ahead

Tomato Crudo

June 24, 2011
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

  • Prep time 30 minutes
  • Makes a platter
Ingredients
  • 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
In This Recipe
Directions
  1. 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
  2. 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.
  3. 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.
  4. Sprinkle on the chopped parsley over the top, just before serving. Accompany with suggested sides, if desired

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Review
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!