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–+ servings

Tomato "steak" tartare

Paola Westbeek
flavorful, delicious and sophisticated
Print Recept
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
chilling time 1 hour 30 minutes
Course Main course
Cuisine French
Servings 2 servings
Calories 278.4 kcal

Ingredients
 
 

  • 900 g plum tomatoes
  • 3 tbsp olive oil plus extra to serve
  • fine & flaky sea salt preferably fleur de sel
  • freshly cracked pepper
  • ½ tbsp finely chopped shallot
  • 2 tbsp capers finely chopped
  • 1 ½ tbsp finely chopped chives
  • 1 ½ tsp Dijon mustard
  • 1 tsp vegan Worcestershire sauce
  • few drops of Tabasco sauce

Instructions
 

  • Preheat the oven to 130°C (fan).
  • Peel the tomatoes. Make a cross on the bottom of each tomato with the tip of a sharp knife. Submerge them in a pot of boiling water, cover and let them stand for 1 minute. Drain the tomatoes and plunge them into a bath of cold water. The skins should now easily peel off.
    900 g plum tomatoes
  • Once peeled, core the tomatoes with the tip of a knife.
  • Slice the tomatoes in half, scoop out the seeds with a small spoon and place the halved tomatoes (cut side up) on a baking tray lined with parchment paper.
  • Brush with 1 tbsp of oil and season well with fine sea salt and freshly cracked pepper. Bake for 45 minutes.
    3 tbsp olive oil, freshly cracked pepper, fine & flaky sea salt
  • Flip the tomatoes over, brush with 1 tbsp of oil, season well again and bake for an additional 45 minutes.
  • Take the tomatoes out of the oven and allow them to cool completely on the baking tray.
  • Once cooled, chop the tomatoes and place them in a medium bowl.
  • Add the remaining tbsp of olive oil, shallots, capers, chives, Dijon mustard, vegan Worcestershire sauce and Tabasco sauce. Mix well, then taste and adjust seasoning as necessary.
    ½ tbsp finely chopped shallot, 2 tbsp capers, 1 ½ tbsp finely chopped chives, 1 ½ tsp Dijon mustard, 1 tsp vegan Worcestershire sauce, few drops of Tabasco sauce
  • Place the mixture in the fridge for at least 30 minutes.
  • To serve, place a 6 ½-cm ring mold on a plate. Spoon half of the tartare into the ring mold and press down to shape it compactly. Repeat with the rest of the tartare.
  • Garnish as desired and drizzle with a little peppery olive oil. Delicious with thin-cut fries or French bread, some pickles and a green salad.

Nutrition

Calories: 278.4kcalCarbohydrates: 19.2gProtein: 4.5gFat: 22.4gSaturated Fat: 3.1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 15.8gSodium: 329.4mgPotassium: 1115.2mgFiber: 6gSugar: 12.5gVitamin A: 3864.3IUVitamin C: 63.9mgCalcium: 57.2mgIron: 1.8mg
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