I love a beet tartare, for the obvious pun of course, and because I have a certain penchant for beets in all forms. The closest a beet can come to emulating beef, however, is that one letter difference in name. For that, we need to call in the tomatoes.
Tartare’d Up
Tomato tartare is a perennial favorite for highlighting peak summer produce in its own rights. Juicy heirlooms bursting from their skins, meaty and umami, have never been shy about stealing the show. Taken a step further, they’ve been used to create remarkably successful facsimiles for tuna, often infused with sake, miso, and nori, transformed into convincingly oceanic sashimi and sushi. Even I started getting sidetracked by luminous tuna towers with layers of buttery avocado, but there’s something different I was after. What I haven’t seen, amidst all that tomato ephemera, is a tartare where they’re treated like proper raw beef.
Yes, We Can
Turn up your nose at canned tomatoes if you’d like, but they’re exactly the shortcut we need here. Quality counts, especially with so few ingredients, so don’t skimp on the bargain brand and expect a gourmet experience. Proper peeled, whole San Marzano tomatoes are ripe with natural savory flavor, never mealy, and downright buttery on the tongue. Slowly roasting them further concentrates their flavor and removes any watery excess that might shatter the illusion. Then, it’s as simple as folding in the traditional accoutrements of shallots, capers, and Dijon mustard, though a dab of sharp horseradish would be most welcome, too.
Raise a Toast to Tomatoes
Make it fancy by using a ring mold, or cookie or biscuit cutter, to make a perfect round on the plate, or pile it just as elegantly into a dish. The final tough that really seals the deal, though it’s entirely aesthetic, is the peeled yellow cherry tomato, looking for all the world like a gleaming egg yolk sitting delicately on top. Who thought tartare could be totally made from tomatoes, while still carrying the same beefy swagger, rich decadence, and undeniable air of a special occasion? You will, the moment you dip in your toast.
Tomato Tartare
Steak tartare is so passé. Get with the times and indulge in the new luxury: tomato tartare. Dressed with briny capers, sharp shallots, and deep umami flavor, you'll never miss the meat when you have this plant-based take on the classic bistro staple.
Ingredients
- 1 (28-Ounce) Can Peeled Whole Tomatoes
- 2 Tablespoons Liquid Aminos
- 2 Tablespoons Olive Oil
- 1 Teaspoon Vegan Worcestershire Sauce
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Smoked Salt
- 1/4 Teaspoon Ground Black Pepper
- 2 Tablespoons Finely Minced Shallot
- 1 Tablespoon Capers, Drained
- 2 Teaspoons Dijon Mustard
- Chives, Thinly Sliced
- Peeled Yellow Cherry Tomato (Optional)
- Sliced and Toasted Baguette, To Serve
Instructions
- Thoroughly drain the tomatoes and cut them in half. Remove the seeds and any interior juices; save for another recipe or discard.
- Place the tomato halves in a bowl and add the liquid aminos, olive oil, Worcestershire, sugar, garlic power, salt, and pepper. Toss gently to combine. Let marinate for 30 minutes, then preheat your oven to 250 degrees.
- Spread the tomato halves out on in an 8x8-inch baking pan, making sure the pieces aren't overlapping. Pour in any excess marinade and bake for 30 minutes, flipping halfway through. Let cool completely and chill thoroughly for at least 1 hour.
- Finely dice the chilled tomatoes and place in a medium bowl. Add the shallot, capers, and mustard, mixing well to combine.
- To serve, gently pack the tartare into a ring mold on a flat plate, or transfer it to a serving dish. Top with chives and a single peeled yellow cherry tomato, if desired. Enjoy with slices of crisp, toasted baguette.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 57Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 1061mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.