Tomato Carpaccio Recipes

Steps:

• Whisk together the apple cider vinegar and olive oil in a small bowl, then season with salt to taste. Set aside.
• Layer the peaches and tomatoes on a large platter, then sprinkle the jalapenos, shallots and grape tomatoes over the top. Drizzle with the dressing and garnish with fresh chervil or tarragon.

Steps:

• Combine truffles, oils and salt, to taste, in food processor and pulse until you have a crushed texture or alternately place them in a mortar and pestle and crush until the oil is emulsified.
• Reduce wine until syrupy about 3/4 of the way add the veal stock and reduce by half. Season with sugar, salt and pepper.
• Thinly slice the tomatoes and lay them down on 4 (11-inch) plates overlapping until each plate is covered. Set aside.
• Preheat grill over high heat.
• Rub the steak with olive oil and season with salt and pepper. Place the steaks onto the hot grill and cook to desired temperature along with the marinated radicchio.
• While the steaks are grilling, evenly coat the tomato carpaccio with the truffle mixture. Followed by the vinegars and 4 tablespoons of olive oil. Season with the salt and pepper to get the tomato juices running.
• Place the grilled radicchio in the center of each plate and top with the steak. Sprinkle the chopped oregano, chives and fried capers on each plate followed by some hot Cabernet sauce.

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper.
• To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper.
• Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature.