Heirloom Tomato Carpaccio

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2 tablespoons finely minced shallots

2 teaspoons Champagne vinegar

1 1/2 to 2 pounds large, ripe but firm tomatoes

4 large anchovy fillets, very thinly sliced lengthwise or coarsely chopped

1 tablespoon salt-packed capers, rinsed and chopped

Fleur de sel or sea salt, preferably somewhat coarse

Mixed fresh herbs: sliced chives, chopped tarragon, or small whole leaves of green basil, purple basil or chervil

Extra virgin olive oil

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