Tomato Tartare Recipes

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TOMATO TARTARE



Tomato Tartare image

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 12

6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded
2 tablespoons chopped pitted nicoise olives
1 shallot, finely minced
2 1/2 tablespoons finely minced fresh chives
1/2 tablespoon finely minced tarragon leaves
1/2 teaspoon Dijon mustard
1 tablespoon sherry vinegar
2 tablespoons hazelnut oil
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper
1/2 small sourdough baguette, cut into 18 thin slices
1 tablespoon dry herbes de Provence or fines herbes

Steps:

  • Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour. Transfer to a bowl.
  • Gently mix the olives, shallot, chives and tarragon in with the drained tomatoes. Beat the mustard and vinegar together. Beat in the hazelnut oil and 2 tablespoons of the olive oil. Fold in. Season with salt and pepper. Chill at least 30 minutes.
  • Preheat oven to 400 degrees. Brush the baguette slices with the remaining olive oil and dust with the dry herbs. Bake the slices for about 5 minutes, until lightly browned.
  • Serve the tomato tartare with the baguette slices as a first course.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 654 milligrams, Sugar 7 grams, TransFat 0 grams

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