Tomato Crudo

Name: Tomato Crudo
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

8 ingredients

4 steps

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

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