Tomato Tartare
1 pound assorted ripe tomatoes, seeded and minced
ВЅ cup minced red onion
2 tablespoons capers, drained
2 tablespoons minced fresh flat-leaf (Italian) parsley
ВЅ teaspoon salt
Вј teaspoon freshly ground black pepper
Good-quality olive oil, to taste (optional)
Balsamic vinegar, to taste (optional)
- Combine the tomatoes, onions, capers, parsley, salt and pepper in a medium bowl and mix well. Cover and keep refrigerated until ready to serve.
- 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.
- 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.
