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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
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:
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. Dice tomato into 1/4 inch pieces.
3. Add rest of ingredients, (except for The Water Sauce), mixing gently.
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. Put all ingredients for the Water of the Tomato together and mix to emulsify.
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. Spoon 1/4 of the tomato water on each serving.
8. Garnish with parsley.
9. Pretend you are dining with the King and Queen .
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