How to make Tomato Tartare

A vegetarian appetizer or tomato salad, Tomato Tartare is a jam of a way to enjoy tomatoes! An easy, fun tomato recipe!

You know how happy you are when you get good mail? Something personal like a letter, card, or invitation makes the trip to the mailbox tons more fun. My good get was a box of tomatoes. A friend from Arkansas had me pegged when she sent a box of Bradley Tomatoes. Bradley’s are an heirloom tomato that was released in 1961 by the University of Arkansas. So this was a uniquely Arkansas delivery.

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Totally tomato recipe

Tomato tartare starts with fresh tomatoes

I celebrated by doing what any respectable tomato lover does best, ate the tomato over the sink. After the second one, I decided to recreate a tomato tartare I enjoyed at Bazaar Meat by Jose Andres in Las Vegas. A tartare is usually made from raw meat, but this is totally tomato.

Tomato Tartare

The goal of this recipe is to concentrate flavors. I baked it low and slow to create a thick, jammy texture. Then let it refrigerate overnight to develop even more tomatoey flavors. It was all things summery when I spooned it on a lettuce leaf.

1. Cook: Preheat oven to 325. Combine all ingredients in a 9″ x 11″ baking dish. Bake for 45-60 minutes, until most of the liquid has evaporated. Allow to cool.
2. Then: Drain in colander before serving. Serve with Romaine leaves or on crostini.

Crisp lettuce is best. Keep the leaves chilled for best serving. I use a salad spinner to rinse and dry salad greens. Dressings will slide off wet greens which dilute the dressing flavor and make it messier to eat.

Tomato Tartare

The ingredients

• 4 tomatoes, cored and cut into chunks
• 1 garlic clove, minced
• 2 tablespoons vinegar, sherry, balsamic, red wine, or rice
• 2 tablespoons olive oil
• 8–10 large basil leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Romaine leaves, rinse, pat dry, leave whole

Are tomatoes good for me? Yes!

It’s true that tomatoes shine in late summer, but the red cherry and grape tomatoes available now are worth buying. As a rule, the smaller the tomato, the more flavor and lycopene it has. Cooked with a little oil, the nutrients become more available for your body to use them.

Tomato nutrition

Fresh and canned tomatoes improve health by reducing the risk of heart disease and cancer. Tomatoes are high in potassium which helps blunt the effect of sodium on blood pressure. So tomatoes lead to healthier blood pressure. To be sure, all tomatoes deliver benefits but these tips can help you maximize your health:

• Red tomatoes have more lycopene and overall better-for-you plant compounds than yellow or green tomatoes.
• Smaller tomatoes, such as cherry and grape, have more lycopene than larger tomatoes.
• Canned tomatoes, including tomato paste and sauce, are some of the richest sources of lycopene because cooking increases lycopene and makes it easier to be absorbed.
• Oil helps your body absorb the tomato’s potent antioxidants and olive oil appears to have an edge over other oils.

P.S. Hungry for more healthy diet recipes and LiveBest news, sign up for my newsletter here.

Need a dip for your cherry tomatoes? Try this Blue Cheese Chive.

Or try this tomato sauce recipe that has a flavor-bomb secret ingredient!

Click on the green box to learn more

Tomato Tartare

Print Recipe

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A vegetarian appetizer or salad, Tomato Tartare is a jam of a way to enjoy tomatoes!

• Author: Judy Barbe
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 minutes
• Yield: 4 1x
• Category: Salad
• Method: Bake
• Cuisine: American

Ingredients

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• 4 tomatoes, cored and cut into chunks
• 1 garlic clove, minced
• 2 tablespoons vinegar, sherry, balsamic, red wine, or rice
• 2 tablespoons olive oil
• 8–10 large basil leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Romaine leaves, rinse, pat dry, leave whole

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Instructions

1. Cook: Preheat oven to 325. Combine all ingredients in a 9″ x 11″ baking dish. Bake for 45-60 minutes, until most of the liquid has evaporated. Allow to cool.
2. Then: Drain in colander before serving. Serve with Romaine leaves or on crostini.

Notes

I coarsely chopped all the ingredients in the food processor. Of course, a knife works too!

Nutrition

• Serving Size: 1/2 cup
• Calories: 100