Marinated Tomato “Amatriciana”

Make this Tonight - "Egg Yolk Raviolo with Whipped Ricotta"

Prep Time
Cook Time


  • 3 large heirloom tomatoes
  • 4 oz guanciale or pancetta, cut into ¼-inch lardons.
  • ¼ cup chives, chopped ½-inch pieces, divided
  • ¼ cup dill, torn into small pieces, divided
  • ¼ cup parsley, rough chopped, divided
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil
  • 1 shallot, finely diced
  • 1 teaspoon Calabrian chile oil
  • 1 lemon, zest
  • 1 tablespoon pecorino romano, freshly grated.
  • Kosher salt, to taste
  • Black pepper, to taste


  1. Clean and dry tomatoes.
  2. Cut tomatoes into oblique pieces, removing any stems, and place them on a platter or tray.
  3. Top the tomatoes with 2 tablespoons each chive, dill and parsley, diced shallot, lemon zest, olive oil, Calabrian chili oil, and vinegar.
  4. Season generously with salt and pepper, to taste.
  5. Allow sitting for 30 minutes.
  6. Meanwhile, heat a saute pan over medium-low heat, add the guanciale, and render until golden on the outside, 10-15 minutes.
  7. Arrange tomatoes nicely on a plate.
  8. Top the tomatoes with the guanciale, spoon bacon fat overall.
  9. Top with grated pecorino cheese and top with remaining herbs to garnish.