Tomato Carpaccio

Tomato Carpaccio
Staff Writer
True Food Kitchen

 

From the True Food: Seasonal, Sustain, Simple, Pure cookbook, this recipe's directions insist that it’s not worth it unless you’re working with the freshest possible in-season tomatoes, making it the perfect summertime pick. 

4
Servings
662
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds tomatoes, sliced 1/4-inch thick
  • 1/4 Cup extra-virgin olive oil
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons finely minced shallots
  • 6 basil leaves, sliced
  • 1 Tablespoon snipped chives
  • Salt and freshly ground black pepper, to taste

Directions

 

Arrange the tomatoes in a decorative pattern on a serving platter. Whisk together the olive oil, vinegar, and shallots in a small bowl. Spoon the dressing over the tomatoes. Sprinkle the basil leaves and chives over the tomatoes. Sprinkle on salt and pepper before serving. 

Nutritional Facts

Total Fat
45g
64%
Sugar
4g
4%
Saturated Fat
19g
79%
Cholesterol
37mg
12%
Carbohydrate, by difference
52g
40%
Protein
16g
35%
Vitamin A, RAE
223µg
32%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
138mg
14%
Choline, total
69mg
16%
Fiber, total dietary
10g
40%
Folate, total
36µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
100mg
31%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
378mg
54%
Selenium, Se
20µg
36%
Sodium, Na
975mg
65%
Water
136g
5%
Zinc, Zn
3mg
38%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.