Are you still looking for a great veggie starter for your next summer party? Then you should definitely try out my tomato tartare: it looks so fancy but it is actually so easy peasy to make ahead!
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!
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 or who the chef was that prepared it. But when I see something funky and inspiring like that tomato tartare, I immediately save that idea in a draft in Evernote.
And that file of draft ideas 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 tomato tartare idea.
And then realised I could actually try out this veggie tomato tartare starter straight away because it seemed like I had all of the necessary ingredients for this dish in my pantry at home.
Let’s see what comes out of it then!
Tomato Tartare with Fresh Basil
But before you make a shopping list to go grocery shopping.
Let me point out something very important here first.
Use extremely flavorful and very ripe tomatoes for this tomato tartare. The delicate tomato flavor is the most important flavor here, and that’s truly also what keeps this tartare together. That tomato flavor takes this dish from OK good to scrumptious beyond belief.
A real show stopper on your table!
Season it to taste but again, don’t start to exaggerate. Let that tomato flavor shine.
Don’t use too much salt either, keep it simple. I like that vinegar that you drizzle on top of it right in the end. And then that subtle fresh basil flavor. Serve this tomato tartare with freshly grilled bread.
Do you love this veggie tartare 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.
Tomato Tartare Recipe
- 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.
Best Tomatoes to Use Raw
Do you know your tomatoes?
You might already be familiar with the fact that fresh tomatoes come in a variety of types, shapes, colors and flavors. Let me ask you: can you name one type of fresh tomato?
I am pretty sure that you will say ‘cherry’ or ‘heirloom’ tomato. Which is also what I would say. You can find those everywhere in the supermarkets. But there are far more types fo tomatoes that those two.
And not surprisingly some tomatoes are better to use raw or better to cook with. It’s like with apples for instance. I wouldn’t make a classic apple pie with just any type of apple.
Same goes for tomatoes.
So tell me, what tomatoes are best to use raw in a dish?
Cherry tomatoes indeed. I wouldn’t use those to cook with, too many skins afterwards. Heirlooms are also packed with flavor and perfect to eat raw. Have you ever heard of a tomato by the name of coeur de boeuf or beefsteak tomato? Excellent raw as well?
And what about another well known tomato?
The plum tomato?
Use plum tomatoes in sauces. They are very meaty and only contain a small amount of seeds. Excellent in tomato sauces!
Do you know any other types of tomatoes?
Which tomato do you often eat raw?
Leave a comment below!