TOMATO TOPPING
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.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Dice tomato into 1/4 inch pieces.
- Add rest of ingredients, (except for The Water Sauce), mixing gently.
- 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.
- Put all ingredients for the "Water of the Tomato" together and mix to emulsify.
- 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.
- Spoon 1/4 of the tomato water on each serving.
- Garnish with parsley.
- Pretend you are dining with the "King and Queen".
Nutrition Facts : Calories 307.6, Fat 30.8, SaturatedFat 4.3, Sodium 413.6, Carbohydrate 8.1, Fiber 1.5, Sugar 3.1, Protein 1.5
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Anthony Staten
[email protected]I made this topping for a party and everyone loved it! It's so easy to make and it's a great way to use up leftover tomatoes.
Wajahat Wajji
[email protected]This topping is amazing! I used it on a grilled chicken breast and it was so flavorful. I will definitely be making this again.
Asma Khan
[email protected]I've tried many tomato topping recipes, but this one is by far the best. It's so simple to make and the flavor is incredible. I highly recommend it.
Melash Wudu
[email protected]This was a great way to use up some ripe tomatoes. I used cherry tomatoes and they worked perfectly. The topping was delicious and I will definitely make it again.
Dipu Hossain
[email protected]I love this topping! It's so easy to make and it adds a lot of flavor to any dish. I've used it on pizza, pasta, and even eggs.
Nicky Lamprecht
[email protected]This is a great recipe for beginners. It's simple to make and the results are delicious. I highly recommend it.
Raju Gour
[email protected]I made this topping for a pizza party and it was a huge hit! Everyone loved the fresh, tangy flavor.
MD Mahfuzur Rahman Fahim
[email protected]This is my go-to recipe for tomato topping. It's always a crowd-pleaser. I like to add a little bit of chopped basil at the end for extra flavor.
Purnika Dahal
[email protected]I'm not usually a fan of tomatoes, but this topping was surprisingly good. The sweetness of the tomatoes balanced out the acidity of the vinegar.
Benjamin Bowa
[email protected]This was a great way to use up some leftover tomatoes. I added a few extra spices to give it a little kick. It was delicious!
Caoimhe Hearty
[email protected]I love this recipe! It's so easy to make and it tastes amazing. The tomatoes are so flavorful and the herbs add a nice touch.
Itx Jamal
[email protected]This tomato topping is so versatile! I've used it on pizza, pasta, and even chicken. It's always a hit.