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Le Chaudron recipe

Tartare de tomates

Fresh tomato tartare with capers and basil

⏱ 20 minServes 4Easy185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)ripe oxheart tomatoes
  • 2gray shallots
  • 5 tbspextra-virgin olive oil
  • 3 tbspbalsamic vinegar
  • 1 tbspDijon mustard
  • 2 tbspsalt-packed capers
  • 1large bunch of fresh basil
  • 1bunch of chives
  • 100 g (3½ oz)toasted pine nuts
  • 100 g (3½ oz)shaved Parmesan
  • 1lemon
  • 4 sprigspurple basiloptional
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) ripe oxheart tomatoes
  • 2 gray shallots
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp salt-packed capers
  • 1 large bunch of fresh basil
  • 1 bunch of chives
  • 100 g (3½ oz) toasted pine nuts
  • 100 g (3½ oz) shaved Parmesan
  • 1 lemon
  • 4 sprigs purple basil optional
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large mixing bowl1 VERY sharp chef’s knife4 round ring molds (8 cm / 3 in)1 whiskpaper towels1 vegetable peeler (for shaving)Black peppercorns

03 — Method

  1. Choose 1 kg (2¼ lb) VERY RIPE, in-season oxheart tomatoes. Ripeness is ESSENTIAL here.
  2. Peel the tomatoes: score a cross in the base, blanch 30 seconds in boiling water, then IMMEDIATELY plunge into ice water. Slip off the skins.
  3. Halve the peeled tomatoes and scoop out all the seeds and juice with a spoon so the tartare isn't watery.
  4. Cut the flesh into very small, even 5 mm (¼ in) dice WITH A VERY SHARP KNIFE (never a food processor, which ruins the texture).
  5. Peel the 2 shallots and chop VERY FINELY (2 mm / 1/16 in dice) so they don't overpower the tomatoes.
  6. Rinse the 2 tbsp salt-packed capers well under cold water, pat dry and chop roughly. Snip the large bunch of basil and the chives VERY finely.
  7. Make the dressing in the bowl: extra-virgin olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt and pepper. Whisk hard to emulsify.
  8. GENTLY fold the diced tomatoes, shallots, capers, basil, chives and dressing together. Shape on 4 plates with an 8 cm (3 in) ring mold. Garnish with parmesan shavings, pine nuts and purple basil.

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