
Tomato Carpaccio with GIMBER
Ingredients
Serves 4
- 800 g heirloom tomatoes (Green Zebra, Kumato, Orange Queen or beef tomatoes)
- 200 g Roma tomatoes
- 3 cl GIMBER
- 1 ball of burrata
- 15 cl extra virgin olive oil
- 5 sprigs of Thai basil
- black pepper
- fleur de sel
Instructions
- Rinse and destem all the tomatoes. Puree the Roma tomatoes, then combine with the GIMBER. Season with black pepper and fleur de sel. Set aside.
- Thinly slice the heirloom tomatoes. Drizzle some olive oil over a large platter, seasoning the oil with pepper and fleur de sel. Arrange the tomato slices on the platter, season with more olive oil, pepper and fleur de sel.
- Tear the burrata into bite-size pieces, scattering these over the tomato slices. Garnish with Thai basil, the GIMBER-tomato sauce and some more black pepper.
Enjoy!
In this recipe