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Carpaccio of Heirloom Tomatoes

Simple dish of beautiful ripe tomatoes thinly sliced and drizzled with a tangy olive oil dressing


  • 5 Ripened Heirloom Tomatoes

  • 1/2 tsp capers

  • 2 Anchovy fillets

  • 1 Lemon

  • Extra Virgin Olive Oil


  • 1.

    Cut the tomatoes into thin slices and place evenly all over serving platter.

  • 2.

    In a mortarand pestle mash anchovies with a squeeze of lemon juice and a three or four tablespoons of olive oil.

  • 3.

    Season with salt and pepper and drizzle over the tomatoes.

  • 4.

    Scatter capers over the top and serve.

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Posted by Philippa WightmanReport
lovely fresh tastes Enzo! A friend used to make something very similar, but interspersed a thick slice of great salami between each tomato slice. Am thinking for a more up to date twist, would be awesome with slices of parma or prosciutto.