tomato tartare

Delicious and the perfect alternative to a steak tartare. It's best made when tomatoes are in season, but with the amount of tomatoes that can be found year round this is a dish that is always an option!

Course Appetizer

Cuisine Christmas

Keyword tomatoes

Diet vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 112

Author Simone

Equipment

Ice Water
Cheesecloth

Ingredients

750 grams cote de boeuf tomatoes
2 tbsp capers
1/2 red onion
3 tbsp Worcestershire sauce
8 cornichons or gherkins
6 apple capers
4 quail eggs
2 tbsp mayonnaise

To serve

Handful of cress
Toast

Metric - Us customary

Instructions

Put a pan of water on the heat and bring to the boil.
Score the tomatoes with a knife and plunge them into the boiling water for a few minutes. When the skin comes off, place the tomatoes in ice water to cool. Peel the tomatoes.
Quarter the tomatoes and remove the flesh. Cut the tomatoes into small pieces and sprinkle them generously with salt. Drain them in a cloth in a sieve for an hour. After an hour, wring the tomatoes out well to remove most of the moisture.
Place the tomatoes in a large bowl and mix with two tablespoons of mayo.
Finely chop the red onion and cornichons and stir into the tomato mixture. Cook the quail eggs in boiling water for 2.5 minutes, then chill in ice water. Carefully peel and halve the quail eggs.
To garnish, arrange the tomatoes in a ring mold with some cress and the egg on top. Drizzle a little olive oil over the plate and you're ready. Delicious with toast!

Nutrition