Saturday, June 25, 2011

Tomato Carpaccio

Although summer officially started a couple of days ago, it's not really summer without vine-ripened tomatoes. Ours are still hanging green from the vine, but they're slowly starting to appear at our local farmers' market. These were small, plum-sized varieties. Two yellow and one red. Three with good tomato flavor and one sweet but otherwise not thrilling.

With hotter weather and good produce, it's easy to create something without all that mucking around in the kitchen, slaving over hot pans and incandescent ovens. This couldn't be simpler: thinly sliced ripe tomatoes, a strong extra virgin olive oil, smoked sea salt, freshly ground black pepper, basil from the garden. And some bread, in this case flax seed ciabatta.

This is a filling dish when you serve it with lots of bread for sopping up all that tomato-basil infused olive oil. No need to pile on lots of protein or add courses. Just four ingredients and two spices (I'm counting bread as an ingredient - but if you want to get fussy, add another five for the bread).

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