Tomato Carpaccio

Ingredients:

• 8 ripe heirloom tomatoes
• extra virgin olive oil
• 85 g raspberries
• raspberry vinegar
• 2 x 125 g burrata , or good-quality mozzarella cheese
• a few sprigs of fresh basil

Method:

1. Slice the tomatoes and arrange them on a plate. Season with sea salt, black pepper, and oil.
2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
3. Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.

Recipe from: https://www.jamieoliver.com/recipes/vegetables-recipes/tomato-carpaccio/