Tomato tartare with olive oil toast
When tomatoes are at their best, serve them simply, as we have in this veggie riff on steak tartare.
- 4 large ripe tomatoes
- 1 long shallot finely chopped
- 4 cornichons finely diced
- 2 tsp baby capers chopped
- 2 tsp finely chopped parsley
- 1 tbsp Kewpie mayonnaise
- 1 tsp dijon mustard
- splash of hot sauce such as Tabasco
- burrata or mozzarella to serve
- chives to serve
- baguette
- olive oil
- sea salt flakes
- Bring a pan of water to the boil and carefully lower in the tomatoes. Remove from the heat and let them stand for 1 min, then plunge the tomatoes into a bowl of iced water to cool. Peel off the skins, then quarter each and remove the seeded middles. Carefully cut the tomatoes into a small dice, then tip into a sieve set over a bowl. Toss with a pinch of salt and stand for 10 mins.
- To make the toasts, cut the baguette at an angle into long thin slices. Grill on both sides until golden, then drizzle over some oil and season with salt.
- Put the shallots, cornichons, capers, parsley, mayo, mustard and hot sauce in a bowl, and stir together to combine. Add the tomatoes and gently fold through. Divide the tartare between four plates (you can use a ring mould, if you like) and decorate with the whole chives. Drizzle over a little more oil, then serve with the toasts.
- 1 long shallotfinely chopped - 4 cornichonsfinely diced
- 2 tsp baby caperschopped - 2 tsp finely chopped parsley
- 1 tbsp Kewpie mayonnaise - splash of hot saucesuch as Tabasco - burrata or mozzarellato serve
OLIVE OIL TOASTS
- step 1Bring a pan of water to the boil and carefully lower in the tomatoes.
Remove from the heat and let them stand for 1 min, then plunge the tomatoes into a bowl of iced water to cool. Peel off the skins, then quarter each and remove the seeded middles.
Carefully cut the tomatoes into a small dice, then tip into a sieve set over a bowl. Toss with a pinch of salt and stand for 10 mins. - step 2To make the toasts, cut the baguette at an angle into long thin slices.
Grill on both sides until golden, then drizzle over some oil and season with salt. - step 3Put the shallots, cornichons, capers, parsley, mayo, mustard and hot sauce in a bowl, and stir together to combine.
Add the tomatoes and gently fold through. Divide the tartare between four plates (you can use a ring mould, if you like) and decorate with the whole chives.
Drizzle over a little more oil, then serve with the toasts.