Best Tomato Tartare Recipes

CHILLED EARLY GIRL TOMATO SOUP WITH AHI TUNA TARTARE

Steps:

• Blanch the tomatoes in boiling salted water for 30 seconds. Remove tomatoes and shock them in an ice bath. Peel tomatoes, reserving 1/2 of 1 of the tomatoes. Dice the reserved tomato and set aside.
• Using a blender or food processor, puree the tomatoes, the celery and the cucumber until mixture has reached a liquid. Strain puree through a fine mesh strainer. Season to taste with salt, pepper, cayenne, extra-virgin olive oil, honey, and hot red pepper sauce. Chill finished tomato soup until cold.
• In a small to medium sized mixing bowl whisk together the mustard, vinegar, salt, pepper, and grapeseed oil. Add the tuna, the reserved diced tomatoes, capers, shallots, parsley, and chives, mixing all ingredients together. Taste for seasoning, and adjust if necessary. Set aside in a cold place. Using 4 small chilled bowls, place equal sized towers of Ahi tartar in the center of each bowl. Whisk or blend the chilled soup and pour about 2 ounces of soup around the tower of tartar, garnish with a sprig of parsley or caviar. Serve.

MOZZARELLA MOUSSE, TOMATO TARTARE AND PEARL BASIL

Steps:

• 1 Fill a small bowl of sunflower oil (for example) and place it in the freezer a few hours before. 2 Soften the gelatin in cold water. Coarsely chop the mozzarella cheese, then add the lemon zest, olive oil, salt and pepper. Heat 1.5 cl whey filtered through a coffee filter to melt into the softened gelatine. Mix the rest then finely chop the mixture in a blender. Install the white snow and incorporate mozzarella. Garnish the top third of glasses and refrigerate for at least an hour. 3 Place the tomatoes a few minutes in hot water. Peel the tomatoes, remove the seeds, rinse under water and cut into small cubes. Chop the onion, crush the garlic and add to the tomatoes. Add olive oil and balsamic cream vinegar and season. Refrigerate. 4 Bring to boil water and agar. Add the basil leaves and stir until they are cooked, then use the hand blender. Remove the oil frozen in the freezer. Fill the syringe with the juice of basil, and drop frozen in oil, drop by drop. Rinse basil ball under water using a small strainer, drain and leave them on the jar

TOMATO TARTARE

Steps:

• Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour. Transfer to a bowl.
• Gently mix the olives, shallot, chives and tarragon in with the drained tomatoes. Beat the mustard and vinegar together. Beat in the hazelnut oil and 2 tablespoons of the olive oil. Fold in. Season with salt and pepper. Chill at least 30 minutes.
• Preheat oven to 400 degrees. Brush the baguette slices with the remaining olive oil and dust with the dry herbs. Bake the slices for about 5 minutes, until lightly browned.
• Serve the tomato tartare with the baguette slices as a first course.