Tomato tartar is something you’ll see more and more [...], but you won’t taste better than this. - Mark Bittman.

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Name: Tomato Tartar
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Spanish
Ingredients: 2 pounds Plum tomatoes (10-12); 1/4 medium Onion Sweet, like Vidalia, finely chopped; 3 tablespoons Dijon mustard; 3 tablespoons Mayonnaise; 1 tablespoon Beef stock; 1 tablespoon Worcestershire sauce; 1/2 tablespoon Capers; 1/2 teaspoon Tabasco sauce; Salt and freshly ground black pepper; 2 large Eggs; hard-boiled Grated, for serving

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INGREDIENTS

2 pounds Plum tomatoes ; (10-12)
1/4 medium Onion ; Sweet, like Vidalia, finely chopped
3 tablespoons Dijon mustard
3 tablespoons Mayonnaise
1 tablespoon Beef stock
1 tablespoon Worcestershire sauce
1/2 tablespoon Capers
1/2 teaspoon Tabasco sauce
Salt and freshly ground black pepper
2 large Eggs; hard-boiled ; Grated, for serving

Servings

INSTRUCTIONS

1. Bring a large pot of water to a boil and submerge the tomatoes. Boil until the skin begins to split, about 2 minutes. Drain and let sit until cool enough to handle.

2. Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger. (You’ll lose some of the liquid, and that’s O.K.) Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.

3. Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.

NOTES

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Tomato Tartar

2 pounds Plum tomatoes (10-12)
1/4 medium Onion Sweet, like Vidalia, finely chopped
3 tablespoons Dijon mustard
3 tablespoons Mayonnaise
1 tablespoon Beef stock
1 tablespoon Worcestershire sauce
1/2 tablespoon Capers
1/2 teaspoon Tabasco sauce
 Salt and freshly ground black pepper
2 large Eggs; hard-boiled Grated, for serving

1. Bring a large pot of water to a boil and submerge the tomatoes. Boil until the skin begins to split, about 2 minutes. Drain and let sit until cool enough to handle.
2. Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger. (You’ll lose some of the liquid, and that’s O.K.) Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.
3. Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 5 Servings

Calories: 107
Calories from Fat: 55 (51%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.6g
Cholesterol 88mg		27 %
Sodium 345.6mg		12 %
Potassium 496.2mg		13 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 6.7g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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