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    You are in: Home / Recipes / Tomato Topping Recipe
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    Tomato Topping

    Tomato Topping. Photo by Chef floWer

    1/2 Photos of Tomato Topping

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Andi of Longmeadow Farm's Note:

    Besides Dennis, and my family on the farm, my other great love is the nifty tomato. It is in my top 2 food choices ever. Upon grabbing the little hiding tomato in the garden, and popping into your mouth on a hot summer day is; about the most terrific taste and feeling one can have. I typically feel like "Julie Andrews" in "The Sound of Music" when she twirls about singing about the "Hills are alive....." I just can't help it. I eat so many tomatoes in fact, (all seasons) that I honestly get those double darn sores in your mouth from the acid. That aside, I haven't met a tomato I have like. This is why this recipe, to me, is quite simply one of the best uses of a tomato that has ever been discovered. Quite honestly, I love ground beef tartare. Sometimes due to dietary smartness, I can't always go around and order Beef Tartare. Jacques Pepin, (great, great Chef) came up with the wonderful addition to the tartare world. I especially love the use of tomato water sauce. Read on, and see if you wouldn't like it too.

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    Ingredients:

    Servings:

    Units: US | Metric

    The Water of the Tomato

    Directions:

    1. 1
      Half the tomatoes and give them a gentle squeeze into a sieve to release the seeds. Push a spoon to gently press out as much juice as possible. Discard seeds.
    2. 2
      Dice tomato into 1/4 inch pieces.
    3. 3
      Add rest of ingredients, (except for The Water Sauce), mixing gently.
    4. 4
      Measure out 6 tablespoons of tomato water. If you don't have enough, use canned tomato juice or V-8 so you will measure the right amount.
    5. 5
      Put all ingredients for the "Water of the Tomato" together and mix to emulsify.
    6. 6
      Serving time comes right now, carefully take a good scoop of tomato tartare mixture and place in the center of a china plate. Or a plastic plate. Whatever you have. But you will have enough for 4 good sized servings for each plate.
    7. 7
      Spoon 1/4 of the tomato water on each serving.
    8. 8
      Garnish with parsley.
    9. 9
      Pretend you are dining with the "King and Queen".

    Ratings & Reviews:

    • on January 09, 2010

      55

      Wonderful, wonderful recipe! I don't usually enjoy raw onions in anything but this recipe has just the right amount. I reduced the olive oil a little and had this as a salad for lunch. Thanks Andi for yet another wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2008

      55

      I loved the flavors in this dish! I used V8 juice and green onion instead of chives. Thanks Andi, for a yummy side dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2008

      55

      Excellent flavour! I have so many tomatoes growing in the garden, so I thought this recipe would be perfect. I used about 10 mini Roma tomatoes and used fresh seeded sour bread but kept to the recipe. we enjoyed it on Hubby's birthday as a main meal. I used the tartare tomato as a base, topped it with grilled swordfish and drizzle it's water sauce on top of the fish. I would be definitely making this again and eating it as a snack like a queen. Thank you Andi of Longmeadow Farm

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Tomato Topping

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 307.5
     
    Calories from Fat 277
    90%
    Total Fat 30.8 g
    47%
    Saturated Fat 4.2 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 413.6 mg
    17%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.1 g
    12%
    Protein 1.4 g
    2%

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