Tomato Carpaccio

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(98)
Comments
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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.

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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
Nutritional analysis per serving (6 servings)

136 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 608 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
98 user ratings
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Comments

CFXK

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 190

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

Jim

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.

Fritz

"Slice them as thinly as possible" could be taken as a challenge and will vary depending on your knife (and the skill with which you wield it). We found that slices 1/4" to 3/8" thick were best.

Holly

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.

Sean

Delicious!

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