SIDE Tomato & Onion Carpaccio
Prep
Cook
Total
Yield 8-10 servings
I first learned of this dish when teaching a cooking class to a group of adults. One of my wonderful students became quite lively when I was working with tomatoes and from there she expanded upon some of her favorite recipes. This one is a family dish that has been shared for a long time. I love it for its simplicity, and when I served it once for a catered dinner...everyone fell in love and couldn't stop talking about it.
Ingredients
5 large very ripe tomatoes (choose a wide variety of colors)
1-2 sweet onions (quantity depends on size. One large should work or two small.)
salt and pepper, as needed
1 bunch basil, optional
Instructions
- Slice off the top of the tomato where the stem is. Do not try to cut it out.
- Slice the remaining tomato as thinly as possible crosswise. You'll be making shaved rounds of carpaccio-like thinness and texture.
- Slice off the root and top ends of the onion(s) and peel off the outer layer of dry skin.
- Slice as thinly as possible into rounds just as you did the tomato.
- Next, prepare a pretty oval-shaped casserole dish or other vessel of your choice and begin to layer slices of tomato along the bottom, making sure that they barely overlap.
- Sprinkle with salt and pepper, add a few slices of onion, and repeat this process until all ingredients are used up.
- Allow dish to sit at room temperature for at least 20 minutes as the tomato macerates and releases its juices into the bottom of the dish.
- Serve simply as is, or sprinkle some basil on top if desired.
Courses side
Recipe by Vie at https://getvie.com/2018/08/07/tomato-tomato/