Tomato Tartar

Katherine Adkins


I am a huge fan of tartar but I have many friends who are vegetarian, so I decided to do a play on tartar for them and came up with this amazing recipe.


★★★★★ 1 vote

10 Min
1 Hr


  • 1 tsp
    cilantro, finely minced
  • 2 tsp
    shallots, finely minced
  • 1 Tbsp
    white balsamic vinegar
  • 1 can(s)
    whole tomatoes
  • 1 Tbsp
    olive oil
  • 1 bunch
    fresh thyme
  • 2 c
    red balsamic vinegar
  • 1 Tbsp
    oil, herb infused
  • 1 small
    tri-wedge fresh mozzarella, gouda or brie
  • 1 sprig(s)
    basil leaf, (deep fried optional)

How to Make Tomato Tartar


  1. Heat oven to 200
    Place cilantro, shallots, and white balsamic in a bowl. Mix well and place in refrigerator
  2. Cut the tops off the tomatoes, and remove the seeds.
    Place them on a baking rack. Add a touch of olive oil to the top.
    Then spread the thyme evenly over all the tomatoes.
    Place in the oven and roast for 45-60 minutes
  3. Tomato should be very soft, but still be able to hold its shape.
    While the tomatoes are cooking place the red balsamic in a pot and reduce down to a thick sauce. Once it is reduced place it in the refrigerator and cool.
    Remove from oven and cool to room temperature.
  4. Carefully remove the skin and dice the tomato into ¼” cubes.
    Place in a bowl and chill for an hour
  5. Drain the cilantro mix and add the tomatoes. Try to drain as much liquid as possible.
    Place a cylindrical mold on a plate and place the tomato tartar inside.
  6. Add the reduced balsamic and herb infused oil on the plate.
    Garnish with a cheese wedge and a basil leaf.

Printable Recipe Card

About Tomato Tartar

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Tomato #tartar

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