This exquisite tomato tartare, made with our mamas, is so delightful that you won’t miss the meat. Ideal for appetizers or as a meal, it’s a great alternative if you aim to reduce meat consumption. Taste without compromise!
Ingredients
Crackers or croutons, for serving
For the confit tomatoes
4 to 6 ripe or plump tomatoes, blanched and peeled (2 lbs)
1 teaspoon sugar
1 teaspoon salt
For the tartare
2 tablespoons pickles, finely diced
1 small shallot, finely chopped
1 tablespoon parsley, chopped
1 tablespoon capers, chopped
1 tablespoon HP sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
Steps
Preheat the oven to 250 F and place the rack in the center. Line a baking sheet with parchment paper, then set aside.
Cut the tomatoes into 6 quarters and remove the seeds using a spoon. Place the tomato quarters on the baking sheet, and season with sugar and salt.
Bake in the oven for 2 hours or until they are "dry" but still tender, turning the tomatoes occasionally during cooking.
Dice the tomato quarters finely, then set aside in a bowl. Add the rest of the ingredients "for the tartare," then adjust the seasoning as needed. Serve with crackers or croutons.
Preservation
Does not freeze. Note: Tomatoes can be prepared up to a week in advance, placed in a Tupperware dish, and covered with olive oil.
