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Apron & Atlas — home

Tomato Carpaccio with Roasted Peaches & Figs, a Taste of Summer

Mediterranean — see recipes from this place
  • For 4 people
Tomatoes, Peaches and Figs on a plate

A colourful summer dish combining ripe tomatoes with caramelised peaches, figs, fresh basil and balsamic.

Ingredients

  • 4–5 large ripe tomatoes, ideally heirloom
  • 2 ripe peaches
  • 4–5 fresh figs
  • 1 handful fresh basil leaves
  • 2 spring onions, finely sliced
  • 2 tbsp toasted hazelnuts or almonds, roughly chopped
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp extra-virgin olive oil
  • Salt & Pepper

Optional

  • 1 burrata
  • Fennel fronds, for a delicate aniseed note
  • Fresh basil flowers or small basil leaves

Method

  1. Prepare the tomatoes Wash the tomatoes and slice them very thinly, approximately 2–3mm thick. Arrange them in a single layer on a large serving plate, slightly overlapping the slices.

  2. Prepare the tomatoes Wash the tomatoes and slice them very thinly, approximately 2–3mm thick. Arrange them in a single layer on a large serving plate, slightly overlapping the slices.

  3. Prepare the peaches and figs Cut the peaches into wedges and the figs into halves or quarters, depending on their size.

  4. Roast the fruit Place the peaches and figs on a baking tray. Drizzle lightly with olive oil and, if desired, a little honey. Roast at 200°C for 10–15 minutes, turning once, until caramelised around the edges while remaining tender.

  5. Build the carpaccio Arrange the warm roasted peaches and figs over the tomatoes. Scatter with the sliced spring onions and toasted nuts.

  6. Add the basil Tear or gently scatter fresh basil leaves over the dish. Add a few small basil leaves or flowers for a more refined presentation.

  7. Finish with balsamic and olive oil Drizzle with extra-virgin olive oil and a few drops of balsamic vinegar. Avoid adding too much balsamic so the acidity doesn't overpower the tomatoes and fruit.

  8. Add the burrata — optional For a richer version, place a whole burrata in the centre or tear it into pieces over the carpaccio. Finish with olive oil, black pepper and a little flaky salt.

  9. Add the burrata — optional For a richer version, place a whole burrata in the centre or tear it into pieces over the carpaccio. Finish with olive oil, black pepper and a little flaky salt.

I cook dishes like this one in people's homes across Cape Town.

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