Tomato Tartare

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Tomato Tartare
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A fun summer recipe sure to please everyone


  • 2 teaspoons Cilantro, finely minced
  • 2 teaspoons Shallots, finely minced
  • 1 Tablespoon White balsamic vinegar
  • 3 Tomatoes, red and firm
  • 1 Tablespoon Olive Oil
  • 1 Bunch fresh thyme
  • 2 Cups Red balsamic vinegar
  • 1 Tablespoons Oil, herb infused
  • 1 Tri-wedge Fresh mozzarella, Gouda or brie
  • 1 Basil leaf, (deep fried optional)


  1. Heat oven to 200. Place cilantro, shallots, and white balsamic in a bowl. Mix well and place in refrigerator.
  2. Cut the tops off the tomatoes, and remove the seeds. Place them on a baking rack. Add a touch of olive oil to the top. Then spread the thyme evenly over all the tomatoes. Place in the oven and roast for 45-60 minutes
  3. Tomato should be very soft, but still be able to hold its shape. While the tomatoes are cooking place the red balsamic in a pot and reduce down to a thick sauce. Once it is reduced place it in the refrigerator and cool.
  4. Remove from oven and cool to room temperature. Carefully remove the skin and dice the tomato into ¼” cubes. Place in a bowl and chill for an hour
  5. Drain the cilantro mix and add the tomatoes. Try to drain as much liquid as possible. Place a cylindrical mold on a plate and place the tomato tartar inside. Add the reduced balsamic and herb infused oil on the plate. Garnish with a cheese wedge and a basil leaf.
Yield: 4 servings
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