Tomato Tartar

★★★★★ 1 Review
ouadkins avatar
By Katherine Adkins
from Dallas, TX

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.

serves 3-4
prep time 10 Min
cook time 1 Hr

Ingredients

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

  • 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.
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