Recipe by Andi of Longmeadow Farm
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.
Top Review by Shuzbud
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!
- 2 large tomatoes
- 4 tablespoons onions (chopped finely)
- 3⁄4 cup of diced old bread
- 3 1⁄2 tablespoons olive oil
- 1⁄2 teaspoon kosher salt (I think this really revves up tomatoes)
- 1⁄4 teaspoon ground pepper, course
The Water of the Tomato
- water, from the tomato (=6 tablespoons)
- tomato juice (or V8)
- 5 1⁄2 tablespoons olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 tablespoons chives, fresh (chopped finely)
- parsley (to garnish)
Directions See How It's Made
- 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.
- Dice tomato into 1/4 inch pieces.
- Add rest of ingredients, (except for The Water Sauce), mixing gently.
- 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.
- Put all ingredients for the "Water of the Tomato" together and mix to emulsify.
- 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.
- Spoon 1/4 of the tomato water on each serving.
- Garnish with parsley.
- Pretend you are dining with the "King and Queen".