Tomato Tartare (Vegetarian, Gluten, Grain Free & Low Carb)
This is a lovely tomato tartare made from roasted tomatoes that is rich in taste yet delicate and fresh. Serve it as a starter, side dish or brunch.
Servings 2
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.