Tomato Tartare

Tomato tartare isn’t just a beautiful addition to any plate—it’s also a light, vegetarian (and even vegan), gluten-free, and incredibly refreshing starter. When it’s really hot out, I sometimes even serve it as a main course!

All you need are a few nice, ripe tomatoes and—to spice them up— cornichons (small French pickles), capers, a shallot, and two or three extra ingredients that I’ll show you below. You’ll see, this recipe is even simpler and faster than it looks.

Tomato Tartare Recipe

Tartare de tomate (facile et rapide)

5.00 (3 reviews)

A fresh and colorful summer starter, tartare-style but made entirely from vegetables. The key to success: very ripe tomatoes and flesh that’s been thoroughly drained of its liquid, for a crisp tartare that doesn’t run all over the plate.

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Prep Time 10 minutes minutes

Servings 2

Kitchen equipment

• 1 pastry ring (4 inches)

Ingredients 

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For the tomato tartare

• 3 tomatoes ripe but firm (about 800 g or 2 lb)
• 1 shallot finely chopped
• 1 tbsp capers drained and chopped
• 4 cornichons small French pickles, finely chopped
• 3 sun-dried tomatoes finely chopped
• 1 tbsp chives finely chopped
• 1 tsp wholegrain Dijon mustard
• 1 tsp sherry vinegar or red wine vinegar
• 1 tsp honey optional
• 1 tbsp olive oil
• Salt and pepper

To serve

• 1 drizzle of olive oil
• 1 pinch of chives finely chopped
• 1 tablespoon fresh goat cheese or crème fraîche

Instructions 

1. Make a small cross-shaped cut at the base of each tomato. Dip them in boiling water for 15 to 20 seconds, then immediately transfer them to a bowl of ice water. The skin will then peel off very easily.
   
2. Cut the tomatoes into quarters and remove the core to get rid of as much water as possible. Keep only the firm flesh.
   
3. Place the tomato quarters in a clean cloth or paper towel, wrap them up, and squeeze to remove as much of the remaining water as possible. The flesh should be completely dry.
   
4. Next, dice the tomatoes into small cubes.
   
5. In a bowl, combine the diced tomatoes, shallot, capers, sun-dried tomatoes, gherkins, chives, Dijon mustard, wine vinegar, and a drizzle of olive oil. Taste and season with a little salt and pepper. If the mixture is too tart, add a teaspoon of honey.
   
6. When ready to serve, spoon the tartare into a serving ring placed on the plate, press down gently, then carefully remove the ring. Finish with a drizzle of olive oil, a little chives, and a spoonful of fresh goat cheese.
   

Notes

Once it’s plated, I recommend serving the tartare right away.

If you prepare it ahead of time, store it in the fridge in an airtight container. Season with salt it only at the very last moment, and drain the tartare one last time before plating.

Nutrition facts

Calories: 165kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 230mg | Potassium: 598mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1735IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 1mg

Which Tomatoes Should You Choose for a Tomato Tartare?

To make sure your tomato tartare is full of flavor, it goes without saying that your tomatoes need to be both beautiful and fully ripe. The flesh also needs to be fairly firm, so here are the varieties I recommend:

• Grape tomatoes —the ones you see in the photos.
• Oxheart tomatoes—they’re nice and big and perfect for tartare, too.
• Heirloom tomatoes—choose different colors for a beautiful presentation

How To Prevent Your Tomato Tartare from Releasing Water

That’s the only slightly tricky part about making tomato tartare. Tomatoes are 94% water, and as soon as you cut them or they come into contact with salt, they release water. So to prevent that, here’s how I prepare my tartare:

1. Peeling: I make a cross-shaped cut on each tomato with a knife, then plunge them into boiling water for 15 to 20 seconds, and immediately into ice water. The skins will peel off super easily.
2. Remove the seeds: Once peeled, be sure to remove the core and seeds to keep only the firm flesh.
3. Squeeze out the moisture: Next, I squeeze the flesh in a towel or paper towel to remove as much moisture as possible.

Want to take it even further? If you really want to remove even more moisture, place the peeled and seeded tomatoes on a baking sheet with a drizzle of olive oil, and let them dry at 190 °F (90 °C) for one hour. They’ll be almost candied. It’s a technique most restaurants use!

How To Season Your Tomato Tartare?

Once you have prepared the tomatoes, all you have to do is season your tartare. I usually season it just like a classic beef tartare. Here’s what I add:

• Shallots
• Small Pickles or Cornichons in French
• Capers
• Chives
• Wholegrain Dijon Mustard
• Sherry vinegar or red wine vinegar
• Olive oil
• Homemade sun-dried tomatoes (when I have some on hand, they’re great for bringing out the tomato flavor and adding a slightly candied taste)
• Salt and pepper (add the salt only at the very last moment to prevent the tomatoes from releasing their juices).

If it’s a little too sour for your taste, a teaspoon of honey will gently balance it out.

Important: Make sure to dice all the ingredients into very small cubes and finely chop the shallot. The way you cut the ingredients is also super important when making tartare!

Serve Your Tomato Tartare (+ Tip to Make It Ahead)

Serving your tartare beautifully is as important as the preparation because otherwise, it’s a simple tomato salsa! Don’t worry, it’s actually super simple:

• Place a 4-inch (10 cm) large pastry ring on a plate, fill it with tartare, and press it down gently.
• Carefully remove the ring, keeping it perfectly straight.
• Finish with a little chives, a cherry tomato, and a spoonful of fresh goat cheese or crème fraîche for a creamy touch. You can also add a little pickled mustard seeds.

If you don’t have a pastry ring, just use a small bowl or ramekin and turn it upside down onto the plate.

What To Do With The Cores and Pulp?

I hate wasting food, so I always try to find solutions! Here’s how I reuse the tomato cores we’ve removed:

• Make a watermelon, tomato, and pesto gazpacho to serve on the side, and add the tomato cores directly to the blender
• Mix them into some French-style taboulé, in this recipe, you actually need some liquid to “cook” the couscous.

What To Serve With A Tomato Tartare?

I recommend serving your tomato tartare nice and cold, accompanied by:

• Homemade crostini or homemade herb crackers
• With a ball of burrata for a creamy touch.
• Or with a nice piece of fish, such as a pan-seared salmon fillet.

And if you still have too many tomatoes this summer, try my cherry tomato tarte tatin and my roasted tomato soup.

FAQ About Tomato Tartare