Black Beauty tomatoes should not be hidden. Their dark shoulders, deep red interior, and savoury-sweet flavour make them a natural centerpiece for a raw tomato plate.
This is a carpaccio in the loose restaurant sense: thin slices, good oil, acid, herbs, salt, and restraint. The tomato does the heavy lifting.
At a glance
- Yield: Serves 2 to 4
- Time: 15 minutes
- Heat level: None
- Best season: Peak tomato season
Why this variety works
Black Beauty tomatoes develop anthocyanin-dark skin where sunlight hits the fruit. That colour is the visual hook, but the reason to cook with them is their dense texture and savoury depth.
Ingredients
- 2 to 3 ripe Black Beauty tomatoes
- 1 small shallot, very thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sherry vinegar or red wine vinegar
- 1 teaspoon lemon juice
- Fresh basil leaves
- Flaky salt and cracked black pepper
- Optional: edible flowers, shaved aged cheese, or toasted breadcrumbs
Method
- Chill the serving plate for 10 minutes if the kitchen is warm.
- Slice tomatoes thinly with a sharp knife and arrange in a single overlapping layer.
- Scatter shallot over the tomatoes, then spoon over olive oil, vinegar, and lemon juice.
- Rest for five minutes so the salt and acid pull out tomato juices.
- Finish with basil, flaky salt, pepper, and any optional garnish.
Make it yours
- Add torn mozzarella for a richer plate.
- Add capers and toasted breadcrumbs for a sharper version.
- Use basil oil instead of plain olive oil when basil is abundant.
How to serve it
Serve with grilled bread, burrata, roast chicken, tinned fish, or a simple pasta.
Garden note
For the darkest shoulders, give Black Beauty fruit good sun exposure. Pick when the base colour is fully ripe and the fruit yields gently.
Grow it from seed: Black Beauty Tomato Seeds