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)


1Heat oven to 200
Place cilantro, shallots, and white balsamic in a bowl. Mix well and place in refrigerator
2Cut 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
3Tomato 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.
4Carefully remove the skin and dice the tomato into ¼” cubes.
Place in a bowl and chill for an hour
5Drain 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.
6Add the reduced balsamic and herb infused oil on the plate.
Garnish with a cheese wedge and a basil leaf.

About Tomato Tartar

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