Slicing Tomato

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slicing Tomato to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slicing Tomato, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 large white onion
• 2 roasted red bell peppers
• 1 Pound sliced provolone
• 2 cans black pitted olives
• 1 can baby corn on the cob
• 1 small jar of Pepperoncini peppers
• 2 stalks of celery
• 1 can of rolled anchovies
• extra virgin olive oil
• Use a long platter, and arrange in the following order:

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Salami, provolone, tomato, onion, red peppers, and achovies

Step 2: Technique & Execution

Put the baby corns and olives in the center of tray

Step 3: Technique & Execution

Take and cut in half celery sticks

Step 4: Technique & Execution

Then slice each again length wise

Step 5: Technique & Execution

Arrange celery sticks in between each antipasti

Step 6: Technique & Execution

Sprinkle some salt lightly on everything