Tomatador Heirloom Tomato Carpaccio
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Servings
2
Prep Time
15 minutes
Cook Time
5 minutes
Peak-season tomatoes don’t ask for much — a sharp knife, good olive oil, and something that makes them taste even more like themselves. Spiceology Tomatador Mediterranean Seasoning brings rich tomato, smoky paprika, a zing of vinegar, and mild herbs, so every slice reads twice as tomato. Pile on salty anchovy, shaved manchego, torn basil, and capers, then drag it all through grilled bread. Twenty minutes, no cooking, all summer.
Author:Chef Ryan
Ingredients
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3 Tbsp extra-virgin olive oil
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1 tsp Spiceology Tomatador Mediterranean Seasoning
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2 medium heirloom tomatoes (about 1 lb), cored
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½ small shallot
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1 oz manchego cheese
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3–4 anchovy fillets, oil-packed
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1 Tbsp capers, drained
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6–8 fresh basil leaves
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1 tsp red wine vinegar
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½ tsp Tomatador Seasoning, for finishing
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Flaky salt, to taste
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Freshly cracked black pepper, to taste
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½ baguette (about 8–10 slices), cut ½ inch thick on the bias
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1 Tbsp olive oil, for brushing
Tomatador Dressing
Tomatoes & Toppings
Grilled Bread
Directions
Grill the bread. Brush both sides of the baguette slices with the 1 Tbsp olive oil. Grill over medium-high heat, about 400–450°F, for 1–2 minutes per side until deeply marked and crisp at the edges. Move to a serving plate. No grill? A ridged grill pan over medium-high heat or 2 minutes per side under the broiler gets you there.
Mix the dressing. In a small bowl, whisk the 3 Tbsp olive oil with 1 tsp Tomatador Seasoning until no dry pockets remain. Let it sit while you prep — the blend blooms in the oil and the color deepens.
Prep the toppings. Slice the shallot into thin rings. Rough chop the anchovy fillets. Shave the manchego thin with a vegetable peeler, or break it into thin shards.
Slice the tomatoes. With a sharp serrated knife, cut the cored tomatoes crosswise as thin as you can manage, roughly ⅛ inch. Skip the mandolin — ripe heirlooms turn to pulp on one. Shingle the slices across a wide, flat plate in a single overlapping layer.
Season and dress. Just before serving, season the tomatoes with flaky salt, the remaining ½ tsp Tomatador Seasoning, and fresh cracked pepper. Salt pulls water fast, so don’t do this early. Spoon the Tomatador oil over the top and let it pool.
Build and serve. Scatter the shallot rings, manchego, anchovy, and capers over the tomatoes, then tear the basil across the top. Finish with a drizzle of red wine vinegar. Serve right away with the grilled bread, ideally on a summer afternoon.
Recipe Note
Chef's Tip
If raw shallot comes on strong for you, soak the rings in the red wine vinegar for 10 minutes before scattering — they mellow and pick up a little pink. And don’t leave the seasoned oil pooled on the plate; that’s what the last piece of bread is for.
