This recipe is for a lovely tomato tartare made with roasted tomatoes. It is made with simple accessible ingredients and does not require a lot of effort or time from your end. Serve this tomato tartare for brunch, lunch, as a starter, side dish or make a larger one to eat as a main course. This tomato tartare is vegetarian, gluten, grain free and low carb.
I love a good tartare. But I guess most people think of a meat tartare when you mention the word. Don’t get me wrong, I meat tartare is one if my favorites that I’ve been enjoying since I was little. But tartare can be made in so man different ways and forms, using all kind of ingredients. Everything from meat, scallop, salmon, shrimps, to fish, beetroot or avocado… or a lovely tomato tartare. Most tomato tartare I’ve made and tried in restaurants are made from fresh tomatoes, with a light, acid, sweet, slightly tangy taste. While this tomato tartare with roasted tomatoes is made with sweet and juicy good quality tomatoes that turn even sweeter and more intense and rich flavor, with a silk smooth texture. It’s like comparing a salsa with a slow cooked tomato sauce. With the addition of roasted garlic, a bit of lemon juice, dijon mustard, capers and fresh herbs this tartare is a lovely mix of tastes and textures that feels rich and intense while at the same time light and fresh. Every time I’ve served it it has received great reviews! But also created questions like “is this really made with tomatoes? It tastes like… like.. Hmm I can’t really tell what it taste like, but it taste amazing”. So if you want to take your tomato tartare next level this one is a must try! It is just as great to serve for brunch, lunch, as a starter, side dish or make a Larter one for main course.
A few tips:
- Use good quality tomatoes! This is really key, since that will determine how the tomato tartare will taste like. You should use juicy, sweet and flavorful tomatoes and not bland tasteless ones. The taste of the tomatoes will reflect on the end results.
- Do not skip the step of boiling and shocking the tomatoes to peel them easily. You want to remove the peel before roasting them in the oven. The skin is not something you want to include in this tartare.
- Roast the tomatoes on quite low heat (140) for about one hour (or more if needed), until they are roasted, with slightly browned edges and most of the water has released and evaporated.
- The amount of seasoning is just an indication, taste the tartare and add more seasoning as needed depending on how spicy, acid, salty or peppery you prefer your tartare.
- Combine all the ingredients for the tartare and leave it to rest in the fridge for at least 15-20 minutes, bur preferably 1-2 hours for it to really cool down and absorb all the flavors.
- I made my own balsamic reduction for this tartare, but you can also use a thick balsamic vinegar.
- I topped this tartare with pistachio nuts and parmesan cheese, but you can use any nuts or seeds and strong flavorful cheese you like. Manchego, pecorino or gruyere would also taste lovely with the tomato tartare.
- Serve with a few slices of bread (optional).
Ingredients for this Tomato Tartare:
- Good quality tomatoes
- Garlic
- Lemon
- Fiber syrup, agave, honey
- Sea salt
- Black pepper
- Olive oil
- Shallots
- Dijon mustard
- Capers
- Fresh parsley
- Fresh basil
- Balsamic vinegar
- Pistachio nuts
- Parmesan cheese
- Fresh (gluten free) bread
Other recipes you might like:
- Salmon & Avocado Poke Tartare (Gluten & Dairy Free)
- Guacamole Pico De Gallo Tartare (Vegan, Gluten & Grain Free)
- Beetroot Tartare (Vegetarian & Low Carb)
- Korea Beef Tartare (Gluten, Dairy, Grain Free & Low Carb)
- Canned Tuna Tartare (Gluten, Grain, Dairy, Oil Free & Low Carb)
Tomato Tartare (Vegetarian, Gluten, Grain Free & Low Carb)
Ingredients
- 400-500 g Good quality tomatoes (Heirloom, Otello, Garden, Campari Tomatoes for example)
- 6-7 Garlic cloves
- 1/2 Lemon zested
- 1 tsp Fiber syrup, agave or honey
- Sea salt, to taste
- Black pepper, to taste
- A drizzle of Olive oil
- 2 small Shallots finely chopped
- 1-1 1/2 tbsp Dijon mustard
- 1 tbsp Capers roughly chopped
- 1/2 tsp Water from the capers
- 1- 1 1/2 tsp Lemon juice
- 1 tbsp Fresh parsley chopped
- 1 tbsp Fresh basil chopped
For the topping
- 1 dl Balsamic vinegar
- 10-12 Pistachio nuts roughly chopped
- 1 slices Parmesan cheese divided into smaller pieces
- 2-4 Fresh basil leaves
- 4 slices Fresh (gluten free) bread roasted if preferred
Instructions
- Bring water to a boil in a pot.
- Make crosses using a knife at the bottom of each tomato.
- Add the tomatoes to the pot and let them simmer for 30-60 seconds (you might need to do this in batches).
- Meanwhile prepare a big bowl with ice cold water.
- Drain the tomatoes from the simmering water and immediately add to the ice cold water. Let them cool for a short while.
- Peel tomatoes, cut in half or quarters and deseed them.
- Add tomatoes and garlic cloves to an oven safe baking pan, followed by lemon zest, honey, sea salt, black pepper and a little bit of olive oil. Do not use too much, they should not be swimming in olive oil. Stir to combine.
- Bake in the oven at 140 degrees Celsius for approximately 50-60 minutes (depending on what type of tomatoes you use and their size), stirring every 15 minute or so.
- Meanwhile add balsamic vinegar to a small pot, bring to a boil, reduce and let it simmer on low heat for 10-15 minutes, until it has reduced and thickened. Set aside.
- When the tomatoes are ready, remove from the oven and let them rest for a few minutes.
- Meanwhile add dijon mustard, lemon juice, caper water, chopped capers, parsley and basil to a bowl.
- Roughly chop the roasted tomatoes and garlic, add to the bowl, season with sea salt and black pepper and stir to combine. Taste to check if more seasoning is needed.
- Place in the fridge to cool for at least 10-15 minutes, or until ready to serve.
- When ready to serve slice the bread, roast if preferred.
- Heat the reduced balsamic vinegar on low heat, just until it is slightly warm.
- Chop pistachio nuts and divide parmesan slices into smaller pieces.
- Place a ring molds on two separate plates and divide the tomato tartare between the molds. Press down gently using a spoon to make sure it sits and sticks together. Gently remove the molds.
- Top with reduced balsamic vinegar, chopped pistachio nuts, shaved parmesan and fresh basil. Serve with fresh or roasted bread.