Tomato Carpaccio

Name: Tomato Carpaccio
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 4 to 6 large tomatoes on the vine (about 3 pounds); 4 anchovy fillets, rinsed and roughly chopped; 2 teaspoons capers, rinsed and roughly chopped; 1 large shallot, finely diced; 1 small garlic clove, grated; Sea salt and freshly ground black pepper; 3 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil; Basil leaves, for garnish

By David Tanis

Updated Sept. 3, 2024

Tomato Carpaccio — Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Rating: 5(87)
Comments: Read comments

Really not much more than a plate of sliced tomatoes, the key to this dish is truly ripe tomatoes, the kind you get at the farmers’ market at summer’s end. It doesn’t matter what color they are, though large red ones are ideal. Use your best extra-virgin oil for the dressing, which also features briny shallots and capers, a whiff of garlic and a touch of anchovy. Finish with a handful of basil leaves.

Featured in: The Best Summer Dinner Is Also the Easiest

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Ingredients

Yield:4 to 6 servings

4 to 6large tomatoes on the vine (about 3 pounds)
4anchovy fillets, rinsed and roughly chopped
2teaspoons capers, rinsed and roughly chopped
1large shallot, finely diced
1small garlic clove, grated
Sea salt and freshly ground black pepper
3tablespoons red wine vinegar
¼cup extra-virgin olive oil
Basil leaves, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Wash and core the tomatoes. With a serrated knife, slice them as thinly as possible, then cover a platter edge to edge with a single layer of slices.
Step 2
In a small bowl, combine anchovy, capers, shallot and garlic. Add a good pinch of salt and stir to combine. Add vinegar and let steep for 10 minutes, then whisk in olive oil. Taste and adjust seasoning.
Step 3
To serve, sprinkle tomatoes lightly with salt, then spoon the dressing generously and evenly over everything. Grind pepper over the platter and garnish with basil leaves.

Ratings

5 out of 5

87 user ratings

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Comments

CFXK9 months ago

Quite a few people who eschew anchovies don't even know they are eating them when the anchovies are dissolved into and mixed with the other ingredients.

Tom 1909 months ago

A tasty and appropriate substitute for anchovies is mashed Kalamata olives.

Jim9 months ago

I like to add sliced prosciutto or porchetta and slices of mozzarella Then drizzle sticky balsamic over before serving Any combination of this recipe works provided you use ripe tomatoes and then adjust to tastes of your fellow diners. Eg some people despise anchovies.

Holly4 days ago

Made this last night to use some tomatoes up. I used sherry vinegar and prob would again as it’s my fav vinegar. No shallots would be even better if I had them. Could try some shaved parm next time. It’s a good recipe - complex but easy. Perfect way to use leftover tomatoes in a salad form.

Sean9 months ago

Delicious!

Vanessa9 months ago

I used red onion instead of shallots and sardines instead of anchovies. Both worked out just fine.

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