You will love this veggie alternative for the classic steak tartare! I know quite a few (veggie) people who would just go absolutely berserk if I served this tomato starter for them!
Tomato Tartare with Fresh Basil
I once saw a version of this tartare being prepared on a food channel a couple of months ago. Not sure which one it was. But when I see something like that, I immediately save the idea in Evernote. And that file is growing and growing each day. It has become a huge treasure trove of cool recipe ideas that I have seen ‘somewhere one day some time ago’.So I was leafing through that lot yesterday cleaning it out a little, when I found this saved tartare idea. And then realised I could actually try out this tomato tartare straight away because I had all of the necessary ingredients for this dish in my pantry at home.
Before you go grocery shopping, something very important first: use extremely flavorful and very ripe tomatoes for this one. The delicate tomato flavor is the most important flavor here, that’s truly what keeps this tartare together and takes it from OK good to scrumptious beyond belief.
A show stopper!
Season it to taste but again, don’t start to exaggerate. Don’t use too much salt, keep it simple. I like that vinegar drizzled on top of it right in the end. And that subtle fresh basil flavor. Serve this tomato tartare with freshly grilled bread.
Do you love this recipe?
Then also check out another diced tomato delicacy: my classic Italian bruschetta! I’m sure that you are very familiar with that one as well.
- 1 ⅓ lbs fresh tomatoes (600 g), very ripe
- a handful fresh basil chopped
- 1 tbsp onion chopped
- good quality olive oil
- red wine vinegar
- 1 tbsp capers in brine chopped
- garlic powder
- Make a little cross incision in the tomatoes.
- Bring a pan of water to a boil, then add the tomatoes to the hot water.
- Then turn the heat off and let the tomatoes poach in the water for 25 to 30 seconds. Then with a slotted spoon, remove the tomatoes and refresh them under cold running tap water until cooled down fully. With a sharp knife peel the tomatoes, starting where you made a little cross.
- Then chop them into 4 chunks and remove the seeds. Divide the tomato meat into 2 parts. Chop one half roughly.
- Pour a little olive oil in a non-stick pan, season with a tiny pinch of garlic powder, pepper and salt and place the pan over medium heat. Then add the tomato paste and the roughly chopped tomato.
- Gently fry the tomato for 3 to 4 minutes until it starts to soften.
- Then take the pan off the heat and let the tomato cool down. Dice the remaining fresh tomatoes. Once the fried tomato is cold, add the diced tomato.
- Add the chopped onion, capers and basil. Also add 2 tablespoons of olive oil and a teaspoon of vinegar.
- Stir and add extra pepper or salt to taste. Then put the mixture in the fridge to chill for an hour. Right before serving drain any water that has formed around the tartare. Divide the tartare over plates.
- Drizzle with olive oil and finish with a few drops of vinegar. Serve chilled.