Tomato tartare with olive oil toast
- Janine Ratcliffe
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Serves 4
Easy
Prep: 20 mins
Cook: 30 mins
0 reviews
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When tomatoes are at their best, serve them simply, as we have in this veggie riff on steak tartare.
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Try our tomato tartare with olive oil toast, then discover our tomato pasta, tomato soup and more tomato recipes.
Skinning the tomatoes is a bit of a faff but worth the effort for that refined finish – though this will still be lovely if you want to skip that step. Try to cut everything into a neat dice as it looks beautiful on the plate.
Tomato tartare with olive oil toast recipe
Ingredients
Nutrition
-
4 large ripe tomatoes
-
1 long shallot
finely chopped
-
4 cornichons
finely diced
-
2 tsp baby capers
chopped
-
2 tsp finely chopped parsley
-
1 tbsp Kewpie mayonnaise
-
1 tsp dijon mustard
-
splash of hot sauce
such as Tabasco
-
burrata or mozzarella
to serve
-
chives
to serve
OLIVE OIL TOASTS
- baguette
- olive oil
- sea salt flakes
Nutrition: per serving
- kcal408
- fat10g
- saturates2g
- carbs64g
- sugars8g
- fibre6g
- protein12g
- salt1.7g
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Method
-
step 1
Bring a pan of water to the boil and carefully lower in the tomatoes. Remove from the heat and let them stand for 1 min, then plunge the tomatoes into a bowl of iced water to cool. Peel off the skins, then quarter each and remove the seeded middles. Carefully cut the tomatoes into a small dice, then tip into a sieve set over a bowl. Toss with a pinch of salt and stand for 10 mins.
-
step 2
To make the toasts, cut the baguette at an angle into long thin slices. Grill on both sides until golden, then drizzle over some oil and season with salt.
-
step 3
Put the shallots, cornichons, capers, parsley, mayo, mustard and hot sauce in a bowl, and stir together to combine. Add the tomatoes and gently fold through. Divide the tartare between four plates (you can use a ring mould, if you like) and decorate with the whole chives. Drizzle over a little more oil, then serve with the toasts.
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Authors
Janine RatcliffeFood director
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