This tomato carpaccio is one of those easy and delicious recipes that once tasted, becomes part of our culinary cupboard bottom for its good results. Especially in summer, we are looking for simple dishes to alleviate the heat and the desire not to get too complicated.
Tomato is one of our favorite vegetables and combines beautifully with endless ingredients. In addition, the specimens that we can find in summer are especially delicious, with a more intense aroma and flavor than those we can find the rest of the year. That is the best excuse to enjoy vegetables during the summer season.
For 4 people
- Big and firm tomatoes2
- Anchovies 1 can
- Pickled Gherkins6
- 0.5 small onion
- Extra virgin olive oil
- Ground black pepper
- Dried thyme
How to make tomato carpaccio
- Total time10 m
- Elaboration10 m
We started washing the tomatoes and cut them into very thin slices (I used a slicer). Drain the anchovies of the oil and cut the fillets diagonally to obtain small rhombuses. Drain the pickles and cut them into thin slices.
Chop the onion very small. We spread the tomato slices on a tray, covering the entire surface. We distribute the anchovies, the pickle, and the vinegar, sprinkle with the thyme and season with the oil and the black pepper.
With what to accompany the tomato carpaccio
This tomato carpaccio recipe is a different way to taste a salad, with a slightly more careful presentation. It serves both as an entree, served directly in individual dishes, as a dish to share, arranging the slices of tomato in a dish from which each diner can serve the desired amount. It can both accompany a plate of meat and fish.