Homestyle Tomato Tartare

>> April 13, 2012

Since I know that I will never have the guts to eat beef tartare (I'm not a fan of raw meat), I thought of making tomato tartare that I once saw on TV. It's refreshing for first course. It does look special too for something that's quite simple to prepare. In this recipe, I only made a small portion since I'm the only one to eat. Double the recipe to serve 2.

- 3 big, ripe, juicy, fleshy tomatoes, peeled and deseeded
- 1 tbsp. of minced chives
- 1 small minced scallion (or a small red onion)
- 1 tsp. finely chopped tarragon
- 1/2 tbsp. lemon juice
- 2 tbsp. extra virgin olive oil
- salt and pepper to taste
- a small can with both ends removed for molding

Peeling fresh tomatoes:

a. Remove the stalk.
b. slice a cross on top.
c. Blanch in boiling water for 30-40 seconds (be careful! Do not overcook) until it blisters.
d. Shock it in ice water.
e. Peel away!

1. Slice the tomatoes in 4 parts and remove the seeds. Finely chop the tomatoes. Let it sit in a colander or strainer for about an hour to drain out the excess water.

2. Transfer the tomatoes in a mixing bowl and toss in the rest of the ingredients.

3. Add salt and pepper according to you liking. Chill in the fridge for about 30 minutes.

4. Place the mold on top of your serving plate and stuff it with the tomato mixture. Pack it tightly. Then remove the mold.

I didn't realize that molding is challenging. I suppose my tomatoes weren't drained enough that the excess water kept it loose. It kept on collapsing. I even tried to use an ice cream scoop because I thought i could never keep it together using my can mold. Eventually, the tomatoes drained more water and there, I got to keep it together :).

Taragon and chives. Be careful in the amount of taragon, the taste is easily over powering.

My attempt to plate the dish. I'm not too happy with it :P

I think I got carried away once I started eating. I get this icky feeling every time I take a bite, thinking it was meat but then realizing it's just tomatoes :P. I'm so weird.

I served it with toasted bread sticks, but it's best served with slices of baguette.The greenish thing there is avocado cream cheese which I still yet to share.

Smakelijk eeten!


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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