Ingredients

· 2 red tomato, very ripe

· 1 orange tomato

· 1 green tomato

· Medium onion

· 2 cloves garlic

· 6 fresh basil leaves

· 2 tablespoons pine nuts

· ¼ cup oil

· Pepper

· Salt

First wash the tomatoes and cut into thin slices. We placed the slices in rows in a source color. First a red tomato slices, then a green tomato slices, an orange tomato slices and then another row of red tomato slices.

Cut the onion into strips and chop the garlic. Chop the basil. Add the onion, garlic and basil over the carpaccio. We also add whole pine nuts and oil irrigate. Season to your taste.

Serve at room temperature or let cool slightly in the refrigerator.