Tomato carpaccio – Food & Home Magazine
Tomato carpaccio is a juicy vegetarian spin on a traditional appetiser that will also appeal to the carnivores. Delicious and beautiful.
Ingredients
- <h3>Carpaccio</h3>
- 3 – 4 vine-ripened tomatoes
- 10 ripe and juicy cherry/rosa tomatoes of any colour
- 40g Parmesan, shaved
- 15 mint leaves
- handful of baby rocket/microherbs
- crusty fresh bread, to serve
- <h3>Dressing</h3>
- 60ml (¼ cup) extra virgin olive oil
- 5ml (1 tsp) sugar
- juice of ½ lemon
- 1 shallot, finely chopped
- 1 garlic clove, finely sliced
- a good grinding of salt and pepper
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