Mini-plum tomato carpaccio and onion preserve

Ingredients

• 12 mini-plum tomatoes (Piccadilly type, for instance)
• 4 onions
• 50 g chopped almonds
• 100 g sugar
• Oil, vinegar, salt and pepper

Preparation

Cut the mini-plum tomatoes into thin slices and arrange these on a plate. Slice the onions and sauté for 25-30 min. on a medium heat. Once cooked, add the sugar, increase the heat and continue cooking them until they are brown. Spread this preserve over the mini-plum tomato carpaccio, sprinkle the chopped almonds on top and dress with oil, vinegar, salt and pepper to taste.

Chef: Frank Ferrero from Restaurant Chavela, Barcelona