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    Home / Recipes / Recipes / Appetizers & Snacks

    Tomato Tartar

    May 3, 2011 · 1 Comment

    Tomato Tartar
    Appetizers & Snacks

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    Ingredients

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

    Directions

    1. Heat oven to 200*
    2. Place cilantro, shallots, and white balsamic vinegar in a bowl. Mix well and place in refrigerator
    3. Cut the tops off the tomatoes, and remove the seeds.
    4. Place them on a baking rack. Add a touch of olive oil to the top.
    5. Then spread the thyme evenly over all the tomatoes.
    6. Place in the oven and roast for 45-60 minutes
    7. Tomato should be very soft, but still be able to hold its shape, let cool to room temperature
    8. 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.
    9. Carefully remove the skin and dice the tomato into ¼” cubes.
    10. Place in a bowl and chill for an hour
    11. Drain the cilantro mix and add the tomatoes. Try to drain as much liquid as possible.
    12. Place a cylindrical mold on a plate and place the tomato tartar inside.
    13. Add the reduced balsamic and herb infused oil on the plate.
    14. Garnish with a cheese wedge and a basil leaf.

    Recipe Entry from Eat Well Event Recipe Contest 2011
    Submitted by:  Katherine Adkins

    « Tangy Lemon & Coconut Tapioca Pudding
    Nibby Buckwheat Cookies »

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    Comments

    1. Jen says

      July 18, 2018 at 12:20 pm

      I would love to try this but one website calls for 2 cans of tomatoes, one website calls for one can and this calls for 3 fresh. Which is it? Was one more successful than the other?

      Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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