Tomato Carpaccio

By David Tanis

Updated September 2, 2024

  • Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(127)
Comments
Read comments

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.

Featured in: The Best Summer Dinner Is Also the Easiest

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 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

  • ¼ cup extra-virgin olive oil

  • Basil leaves, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

12 grams carbs; 2 milligrams cholesterol; 140 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 3 grams fiber; 609 milligrams sodium; 3 grams protein; 7 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
127 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Heather O

Very similiar to “ Marinates Tomatoes Terrell” found on Epicurious, which I have been making for years….In that version no anchovies, aged sherry vinegar (as an alternative to tree wine) and an addition of parsley and basil, which adds a freshness to complement the tomatoes in season. Serve room temp….the dressing goes a long way, and benefits from side of crusty baguette……

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!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.