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The process begins with removing the core of the tomatoes and slicing them uniformly—the chef recommends keeping slices the same size and thickness for even cooking. The slices are meticulously prepared, with the leftover bits saved for vegetable stock, reflecting an ethos of minimizing waste.

A notable mention is the offset deli slicer, a preferred tool for perfect, clean cuts, which he describes as indispensable for handling vegetables and fruits with precision.

Enhancing Flavor: Basil-Infused Olive Oil and Caramelized Onions

Next, the chef heats basil-infused olive oil in a frying pan—oil infused with crushed basil leaves and extra virgin olive oil. This step ensures the tomato slices will soak in aromatic flavor while cooking.