Tomato Crudo

• 1/2 a small (banana) shallot
• Sherry vinegar
• 12 or more cherry (heirloom) tomatoes, mixed colours, washed
• Kosher or sea salt to taste
• Black pepper, to taste
• 1 clove garlic, peeled and minced/passed through a garlic press
• 1 teaspoon - tablespoon finely chopped parsley or your favourite soft herbs (cilantro, mint or basil, even shiso'
• Optional, to serve - rings of black olive, burratta or mini buffallo mozarella balls

1. Lay out a platter - round preferably. Plays up nicely to rings of sliced tomatoes. Chop the shallot finely, sprinkle with some salt and pickle in 1 tablespoon of sherry vinegar. Set aside while you prepare the tomatoes
2. Slice the tomatoes a bit less than 1/2 a centimetre thick. Arrange the slices in rings, starting with the rim of the platter and working your way in. Then sprinkle with some kosher or sea salt and black pepper.
3. Stir the shallots in the vinegar and add (to taste), the minced garlic. Sprinkle the shallot-garlic combination over the tomatoes. Let sit for at least 10 minutes (up to 1/2 an hour) at room temperature.
4. Sprinkle on the chopped parsley over the top, just before serving. Accompany with suggested sides, if desired

shallot, sherry vinegar, tomatoes, kosher, black pepper, clove garlic, parsley, black olive

Taken from food52.com/recipes/12819-tomato-crudo (may not work)