TOMATO CARPACCIO

• 2–3 large Isle of Wight tomatoes (or a mix of heritage and cherry) 
• Half a small red onion, finely sliced 
• 1–2 tbsp capers, drained 
• A handful of black or green olives, pitted and halved 
• 1–2 tins of quality tinned fish - we like Sea Sisters (cuttlefish or sardines work beautifully) 
• 2 heaped tbsp Isle of Wight Roasted Tomato Pesto 
• 1–2 tbsp Isle of Wight Olive Oil 
• Sea salt and black pepper, to taste 
• Crusty bread, to serve 

Slice your tomatoes thinly and arrange on a large plate or platter. Scatter over the sliced onion, capers, and olives. 

Gently break up the tinned fish and nestle it into the salad. Make sure to pour over a little of the oil from the tin for extra flavour. 

Spoon dollops of Roasted Tomato Pesto across the top and drizzle generously with olive oil. Season with salt and pepper. 

Best enjoyed with crusty bread to mop up the juices. No leftovers guaranteed.