Tomato Tartare

The Charmer
The Chubby
The Rebelle
4 portions
20 minutes
Cooking Time
120 minutes

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!


  • 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


  1. Preheat the oven to 250 F and place the rack in the center. Line a baking sheet with parchment paper, then set aside.
  2. 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.
  3. Bake in the oven for 2 hours or until they are "dry" but still tender, turning the tomatoes occasionally during cooking.
  4. 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.


Does not freeze. Note: Tomatoes can be prepared up to a week in advance, placed in a Tupperware dish, and covered with olive oil.