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Prep time
30 minutes
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Makes
a platter
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
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Ingredients
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1/2 a small (banana) shallot
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Sherry vinegar
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12 or more cherry (heirloom) tomatoes, mixed colours, washed
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Kosher or sea salt to taste
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Black pepper, to taste
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1 clove garlic, peeled and minced/passed through a garlic press
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1 teaspoon - tablespoon finely chopped parsley or your favourite soft herbs (cilantro, mint or basil, even shiso'
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Optional, to serve - rings of black olive, burratta or mini buffallo mozarella balls
Directions
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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
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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.
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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.
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Sprinkle on the chopped parsley over the top, just before serving. Accompany with suggested sides, if desired
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