Tomato carpaccio recipes

Ingredients:
* 8 ripe heirloom tomatoes , sliced
* Extra-virgin olive oil
* 85 g raspberries
* 2 x 125 g burrata , or good quality mozzarella, torn
* A handful of small basil leaves
* Raspberry vinegar
*

Ingredients:
Recipe by Greg Marchand

1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.

2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.