10 Min
10 Min
4 as appetiser
Salad / Crudo
Vegan (omit cheese) or Vegetarian Mediterranean
Introduction
A tomato carpaccio becomes unforgettable when two quiet “cheats” meet on the same plate: paper-thin, ice-cold heirloom slices dressed with warm chorizo fat and Arbequina oil.
Here, La Tomate folds its sun-dried tomato, smoked paprika, and gentle chili into both the marinade and a finishing drizzle, layering ember heat over chilled slices while keeping the dish fully raw and refreshingly light.
Ingredients
3 large heirloom tomatoes, ice-cold, cored
2 Tbsp OLEA432 extra-virgin olive oil, divided
1 tsp La Tomate spice blend, divided
2 tsp sherry or red-wine vinegar
Flaky sea salt to taste
30 g shaved parmesan or torn burrata (optional but traditional with carpaccio)
Handful micro-basil or rocket leaves for colour
Directions
Render the chorizo
Heat 1 Tbsp OLEA432 in a small pan, add chorizo, cook 3–4 min until thick red colored oils pool and edges crisp.
Stir in ½ tsp La Tomate off-heat; keep warm.
Slice & plate
Fan tomato rounds on a chilled platter, using a pastry ring to keep a perfect circle if desired
Cold vinaigrette
Whisk EVOO, vinegar, ½ tsp La Tomate; brush lightly over tomatoes. Sprinkle flaky salt.
Dress with warm oil
Spoon the hot chorizo fragments and their paprika-red fat across the tomatoes.
Spanish cooks rely on the same “fat-as-dressing” trick for warm tomato salads
Finish & serve
(Optional) - Dot feta shavings or burrata pearls, add micro herbs, drizzle any remaining chorizo oil. Serve at once with crusty bread.
Vegetarian variant – Warm 1 Tbsp EVOO with ½ tsp La Tomate and a pinch of smoked paprika; spoon over instead
Why It Works
Rendering chorizo releases paprika-rich fat that becomes an instant vinaigrette. A traditional move endorsed by tapas chefs and recipe developers alike.
La Tomate folded into both the cold and warm oils echoes the tomato’s own flavour and adds a restrained glow rather than raw chilli heat.
Ultra-thin slicing and chilling keep the carpaccio crisp; the brief contact with warm oil wakes aromatics without cooking the flesh
