Fresh Tomato Tartar Sauce Recipes
CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
TOMATO TARTAR
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and submerge the tomatoes. Boil until the skin begins to split, about 2 minutes. Drain and let sit until cool enough to handle.
- Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger. (You'll lose some of the liquid, and that's O.K.) Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.
- Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 5 grams, TransFat 0 grams
FRESH TOMATO TARTAR SAUCE
This is the first tartar sauce I liked. This has the taste of tomatoes and jalapenos mixed in with good quality mayonnaise. This recipe comes from Simply Elegant, a cookbook from the Windsor Court Hotel in New Orleans. This is a lovely accompaniment to crab cakes, fresh fish, or fried duck.
Provided by Penny Stettinius
Categories Sauces
Time 1h20m
Yield 3 cups, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a medium bowl.
- Cover and refrigerate for 1 hour before serving.
- Any leftover sauce may be stored, covered, in the refrigerator for up to 3 months.
Nutrition Facts : Calories 167.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 1107.3, Carbohydrate 12.8, Fiber 1.2, Sugar 4.1, Protein 0.9
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