|Fresh, beautiful, delicious tartare de tomates.|
Every day when a tray arrives in our room — except for breakfast of course — there is small slip of paper on which the meal’s menu is written for our delectation. I love the idea of reading my menu and then anticipating what it will look and taste like.
Last night, tartare de tomates was the entrée. I almost swooned. I’m not sure I’ve ever encountered this délice before, but not only did it look divine, it was divine. As I may have mentioned, all the food preparation is done in the rehab kitchen so I asked for the recipe. The chef’s version is the very definition of simple, but no one could give me measurements. I therefore turned to a French friend and the Internet, as you will see.
|Cherokee purple — in the beefsteak family — would add interesting color.|
The lovely lady who delivers our meals said: dice tomatoes, add lemon juice, chives, salt, pepper and olive oil and “oh, yes, don’t forget to drain the diced tomatoes for about an hour, otherwise it won’t work.” Fine, I think we get the idea, but when I return to my kitchen I’ll need more direction. Here then is a recipe that is not only easy, but also spells it all out concisely:
Tartare de Tomates:
|Color is always fun don’t you think?|
6 large, ripe beefsteak tomatoes, peeled and seeded (I don’t think our tartare was peeled or seeded)
2 Tbs. large, pitted Niçoise olives (We didn’t have those either, but you can see how delicious they would be.)
1 shallot finely minced
|Oh, how I love Niçoise olives.|
2 Tbs. finely minced chives
1/2 tsp. finely minced tarragon
1/2 tsp. Dijon mustard
1 Tbs. sherry vinegar or lemon juice
5 Tbs. extra-virgin olive oil
Salt and freshly ground pepper to taste
Finely dice tomatoes and transfer into a colander to drain for about one hour.
Mix together all the other ingredients except the oil and vinegar or lemon juice.
Now, whip the vinegar and the mustard together and slowly add the oil until you have a creamy emulsion.
Gently fold all the ingredients together and refrigerate for at least 45 minutes.
|Feta, diced cucumbers and tartare de tomates. For more on the recipe, please go here:http://alorscestbon.canalblog.com/archives/2012/09/07/25055260.html|
Servings: About six, but it depends upon how you will be serving your tartare, i.e. in small ramekins or on toasted baguette or as part of an assemblage of other ingredients like one layer of guacamole, and another of feta for example.
Ed. Note: When I read in a recipe that tomatoes must be seeded, all I can think is: Who has the time to pick those tiny things out of a great, big tomato? Furthermore, in this recipe I don’t see why one would bother, but if one would and one has a similar reaction to the project. Please click here for a seeding lesson:http://toriavey.com/how-to/2012/06/how-to-seed-tomatoes/