The Daily Dish

Tomato Carpaccio with Soy-Vinegar Syrup

daily dish banner

Tomato Carpaccio with Soy-Vinegar Syrup

Whip up this impressive dish in a matter of minutes: Tomato Carpaccio with Soy-Vinegar Syrup will make an elegant appetizer for your next dinner party with almost no work at all.

3-4 large, ripe heirloom tomatoes of different sorts if possible, thinly sliced
1 cup balsamic vinegar
1/2 cup naturally brewed soy sauce
1/4 cup brown sugar
Freshly ground black pepper
Sea Salt

Lay out tomato slices randomly on four plates or one platter. In a stainless steel saucepan over medium-high heat, combine vinegar, naturally brewed soy sauce and sugar.

Bring to a simmer and reduce by 50%.

Test by drawing line of syrup on a cold plate to see if the line will hold.

Transfer to a cool, heat-proof container and let cool in fridge. Season tomatoes with sea salt, ground pepper and syrup.



About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

food fest
Get Tickets to Our Upcoming Food & Wine Festival


Sign Up

Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.


Twitter  Follow WGBH Foodie

Support for WGBH is provided by:
Become a WGBH sponsor