Tomato carpaccio w/ toasted pistachios
Who ever would have thought *thinly sliced tomatoes* could be so fancy!
This recipe is only available to members of the Wild Garden club. Want to join the club? Click the button below and upgrade your subscription to ‘Wild Garden Club member’ to get instant access to the full archive of recipes, videos, podcast episodes and garden guides.
Summer is really the only season when it is appropriate to base an entire dish around what is essentially a lot of thinly sliced tomato. At any other time of year it probably won’t be worth it - you just aren’t guaranteed the same sweetness and intensity of flavour that you get from a fresh tomato, picked at the height of summer, after weeks spent slowly blushing red in the glare of the sun. If you grow your own tomatoes - or if you know someone who does - this recipe is the way to do them justice.
