Tomato Tartar Recipe

Prepare tomatoes

Core and peel tomatoes if desired: score a shallow X at the base of each tomato and blanch in boiling water for 15–20 seconds, then transfer to an ice bath. Peel skins and discard. Chop tomatoes finely into approximately 1/4-inch dice. Place diced tomatoes in a medium bowl and gently press with the back of a spoon or a paper towel to remove excess juice; reserve about 2 tablespoons of the juice for mixing if needed.

Mince aromatics and herbs

Peel and finely mince the shallot. Finely chop the parsley and basil. Roughly chop the capers into smaller pieces so they distribute evenly through the tartar.

Make dressing

In a small bowl combine the extra-virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, sea salt, freshly ground black pepper, and sugar (if using). Whisk until emulsified and the mustard is fully incorporated.

Combine

Add the minced shallot, chopped herbs, and chopped capers to the bowl with the tomatoes. Pour the dressing over the tomato mixture. Gently fold everything together until evenly coated. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a squeeze more lemon juice if needed. If the mixture seems too wet, drain any excess liquid.

Chill

Cover the bowl and refrigerate the tartar for at least 20–30 minutes (up to 2 hours) to allow the flavors to meld. Stir once more before serving and check seasoning again.

Prepare bread

If using crostini or sliced crusty bread, toast or grill slices until golden and crisp. Optionally brush each slice lightly with olive oil before toasting.

Assemble and garnish

Using a ring mold or spoon, portion about 1/3 to 1/2 cup of tomato tartar onto each serving plate or directly onto the toasted bread. Drizzle a little olive oil over the tartar and garnish with microgreens or small basil leaves. Serve immediately so the bread remains crisp.