Eating paleo

Tomato Tartare

1 pound (454 g) assorted ripe tomatoes, seeded and minced

½ cup minced red onion

2 tablespoons (30 ml) capers, drained

2 tablespoons (30 ml) minced fresh flat-leaf (Italian) parsley

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Good-quality olive oil, to taste (optional)

Balsamic vinegar, to taste (optional)

1. Combine the tomatoes, onions, capers, parsley, salt and pepper in a medium bowl and mix well. Cover and keep refrigerated until ready to serve.
2. To serve, strain off any excess liquid, and form into a round on a plate. To do so, place a metal ring (like a large biscuit cutter) onto a plate and fill the ring with the tomato mixture. Press the mixture down firmly to shape, using a paper towel to blot any excess juices. If you have remaining tomatoes, repeat this step on a second plate.
3. Drizzle with olive oil and balsamic vinegar, if desired, and serve.

NOTES: You can absolutely peel your tomatoes if you’d like, but we don’t find that the extra effort is really all that necessary. But go for it if you have the time! We like to serve this along with our Herb Crackers or some sliced vegetables.

EQUIPMENT NOTE: We find that a serrated (bread) knife is a perfect knife for cutting tomatoes.

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This tomato tartare dices ripe tomatoes with red onion, capers, and parsley into a bright raw starter that looks far fancier than its five minutes of work. Strained and pressed into a ring, it lands on the plate like a restaurant amuse-bouche. A drizzle of olive oil and balsamic finishes it.

Pro Tips

• Use assorted ripe tomatoes at the peak of the season. This dish is entirely raw tomato, so the fruit is the whole flavor.
• Seed the tomatoes and strain off excess liquid before shaping. A watery mixture will not hold its round on the plate.
• A metal ring or large biscuit cutter gives the cleanest presentation. Press the mixture down firmly and blot any juices with a paper towel.
• A serrated bread knife is the perfect tool for cutting tomatoes - it saws through the skin without crushing the flesh.
• Keep the mixture refrigerated until serving and drizzle the olive oil and balsamic over the top at the table.

Frequently Asked Questions

Is tomato tartare paleo?

It is - just tomatoes, red onion, capers, parsley, and seasoning, with optional olive oil and balsamic vinegar.

Can I make tomato tartare ahead of time?

Yes. Mix it and refrigerate it covered until you are ready to serve. Strain off the liquid and shape it just before plating.

What should I serve with tomato tartare?

It works beautifully as a first course on its own, or as a fresh topping for simply grilled fish or chicken.

Do I need a metal ring to serve it?

No - a large biscuit cutter works just as well, or simply mound the mixture onto plates. The ring just gives a cleaner restaurant look.

Recipe Card

Stav Kogan

Tomato Tartare

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 lb assorted ripe tomatoes, seeded and minced
• ½ cup minced red onion
• 2 tbsp capers, drained
• 2 tbsp minced fresh flat-leaf (Italian) parsley
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• To serve, strain off any excess liquid, and form into a round on a plate. To do so, place a metal ring (like a large biscuit cutter) onto a plate and fill the ring with the tomato mixture. Press the mixture down firmly to shape, using a paper towel to blot any excess juices. If you have remaining tomatoes, repeat this step on a second plate.

Method

 

1. Combine the tomatoes, onions, capers, parsley, salt and pepper in a medium bowl and mix well.
2. Cover and keep refrigerated until ready to serve.
3. Drizzle with olive oil and balsamic vinegar, if desired, and serve.

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