End of Summer Tomato Cruda

Course Appetizers

Ingredients in this Recipe

1 1/2 tablespoon capers, rinsed, drained and rough chopped
1/2 teaspoon sea salt
1/3 cup loosely packed fresh basil, torn or chopped
1/3 cup Parmigiano or a mix Parm and Pecorino Romano, grated or microplaned, reserve some for serving tableside
1/4 cup San Servero organic olive oil and a splash of Tuscan herb olive oil
1/4 teaspoon fresh marjoram
1/4 teaspoon fresh thyme, minced
2 small garlic cloves, minced
3 tablespoons Fresh parsley, minced
4 cups nicely ripened, yellow or red pear or grape tomatoes, diced or about 1 1/2 pounds Campari tomatoes seeded and diced
A touch of grated lemon zest
Pinch of ground red pepper flakes
Sprinkling of pepper to taste

See Full Recipe at Food52