Tomato Carpaccio w/ Toasted Pistachios

Summer is really the only season when it is appropriate to base an entire dish around what is essentially a lot of thinly sliced tomato. At any other time of year it probably won’t be worth it - you just aren’t guaranteed the same sweetness and intensity of flavour that you get from a fresh tomato, picked at the height of summer, after weeks spent slowly blushing red in the glare of the sun. If you grow your own tomatoes - or if you know someone who does - this recipe is the way to do them justice.

To boost the flavour of the tomatoes even further, be sure to let them sit for a few minutes after slicing and sprinkling them with salt. You’ll end up with an umami-rich, garlicky lemon and tomato juice at the bottom of the plate, so I recommend grabbing a stick of crusty bread to mop it all up.

Tomato Carpaccio w/ Toasted Pistachios

Serves 1-2

Ingredients

2 large heirloom tomatoes

1⁄2 tsp olive oil

1 large garlic clove, finely grated

2 Tbsp parsley, roughly chopped

A squeeze of lemon juice

Salt and pepper to taste

For the topping

1⁄4 cup panko breadcrumbs

1 Tbsp olive oil

2 tsp coarsely chopped pistachios

Juice of half a lemon

1 tsp miso paste

1-2 Tbsp sharp pecorino

1-2 tsp pomegranate molasses (to taste)

Method

Thinly slice the tomatoes and lay them in a single layer on a serving platter.

Put the olive oil, grated garlic, parsley, and lemon juice in a small bowl and whisk to combine. Drizzle this over the tomatoes, then sprinkle over a generous pinch of salt and pepper. Set aside for about 10 minutes while you make the topping.

To make the crispy topping, combine all topping ingredients except the pomegranate molasses and pecorino cheese in a bowl and stir until well combined.

Transfer to a non-stick frying pan and fry on moderate heat until the breadcrumbs and pistachios have gone crisp and brown.

Just before serving, top the tomatoes with the crispy topping, the pecorino cheese and a drizzle of pomegranate molasses.

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