Jamie Oliver

Tomato carpaccio

With raspberries & burrata

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Tomato carpaccio

Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    175
    9%
  • Fat
    13.4g
    19%
  • Saturates
    6.5g
    33%
  • Protein
    8.5g
    19%
  • Carbs
    3.8g
    1%
  • Sugar
    3.8g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

By Greg Marchand

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Nutrition per serving
  • Calories
    175
    9%
  • Fat
    13.4g
    19%
  • Saturates
    6.5g
    33%
  • Protein
    8.5g
    19%
  • Carbs
    3.8g
    1%
  • Sugar
    3.8g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 8 ripe heirloom tomatoes , sliced
  • Extra-virgin olive oil
  • 85 g raspberries
  • 2 x 125 g burrata , or good quality mozzarella, torn
  • A handful of small basil leaves
  • Raspberry vinegar
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Method

Recipe by Greg Marchand

1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.

2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.

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