Tomato carpaccio
Thinly sliced tomatoes with basil, lime zest and olive oil.
Ingredients
- 3-4 large ripe tomatoes (about 600 g)
- A handful (about 15 g) of fresh basil
- 1 lime
- 3 tbsp (45 ml) extra virgin olive oil
- Flaky salt
Method
- Slice the tomatoes as thinly as you can with a sharp knife.
- Lay the slices on a wide plate, slightly overlapping, and sprinkle with flaky salt.
- Leave for a few minutes, then drizzle with olive oil.
- Tuck in the basil leaves and grate the lime zest over at the very end, just as you serve.
These recipes are inspired by the plates at our restaurant and adapted for cooking at home. The plates at the restaurant may differ from these recipes, so if you have an allergy, please ask us before you order. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.