Tomato Carpaccio

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.

Ingredients

• 4 to 6 large tomatoes on the vine (about 3 pounds)
• 4 anchovy fillets, rinsed and roughly chopped
• 2 teaspoons capers, rinsed and roughly chopped
• 1 large shallot, finely diced
• 1 small garlic clove, grated
• Sea salt and freshly ground black pepper
• 3 tablespoons red wine vinegar
• 0.25 cup extra-virgin olive oil
• Basil leaves, for garnish

Steps

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. 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. 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.