This tomato tartare recipe is inspired by the traditional beef steak tartare recipe, but replacing the beef with ripe tomatoes chopped in concasé or small cubes, and maintaining the traditional dressing. For this preparation, it is not worth using greenhouse tomatoes or tomatoes of the ball or pear varieties. We need a good variety of salad tomato, such as the pink tomatoes from Barbastro or those from the Sierra de Aracena. If you can’t get good fresh tomatoes, you can make the recipe with whole canned natural tomatoes.
Basically, the recipe consists of peeling and chopping the tomatoes into small pieces, mixing them with other ingredients and dressing them with a homemade sauce, based on egg yolk, mustard and some seasonings, thus achieving an intense flavor and an appearance and texture very similar to that of the original dish.
We start by peeling the tomatoes and we are only left with its pulp. Then, we cut them into slices, each one into strips and each strip into squares. We leave all the tomato portions on a strainer, to eliminate all the tomato water and the seeds, leaving us with the meat or pulp. If you use canned tomato, cut it into portions and dry it well with absorbent kitchen paper.
Chop the capers, piparras and spring onions into small portions, similar in size to the tomato pulp. Mix with tomato trying not to move too much so as not to damage the portions. We splash to taste. Let it rest while you prepare the sauce or dressing.
In a small bowl, combine the egg yolk with the mustard, Worcestershire or Perrins sauce, and Tabasco, beating well. Add a splash of olive oil and a few drops of oil. Divide the sauce over the rest of the tomato tartare ingredients and let it integrate for five minutes.
Helped by a plating ring, we place the tomato tartare on a plate. We decorate the upper part to our liking with a green sprout, a slice of jalapeño and some balls or oil pearls. We bring to the table.
Square kitchen ring for plating Ibili
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Cover photo | Direct to the palate
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