vegan tomato tartare

Tomato Tartare

A light summer dish with fresh tomatoes, to satisfy all tastes. This tomato tartare is going to hit all of those luxurious spots with an extra bit of summery zing that is usually left out in its meaty cousin.

This dish is bound to excite those who like the traditional beef tartare as well as those who prefer vegan options. And the best part is, it’s incredibly simple to make.

Tomato is the star of this show, so it’s essential you get the highest quality tomatoes, that you can get your hands on. Nowadays we are spoiled with tomatoes being available throughout the year. However, we recommend preparing this dish in the summer, as that’s when you can go to the local market or grocery store and get truly fresh, locally grown tomatoes. Or even better – take a stroll to your  garden and pick up some nice, juicy and tasty, homegrown tomatoes.

How to make a vegan tartare?

Now that we have a basket full of tomatoes, let’s get to the cooking. We’re going to start with some chopping and frying, but first we need to gather our ingredients that will add to the complexity of this otherwise simple dish.

For tomato tartare you will need:

  • Fresh basil
  • Shallots
  • Dried tomatoes
  • White balsamic vinegar
  • Fresh tomatoes
  • Olive oil
  • Salt
  • Avocado
  • Radish

Finely chop fresh basil leaves, some shallot and dried tomatoes. Put everything in a small container and add some balsamic vinegar, just enough to cover it all. Mix it up and let it sit for a while, so the flavours have time to blend together.

Chopped shallots, basil and dried tomato
Chopped shallots, basil and dried tomato

Remove the stems from the fresh tomatoes and cut them in half. Put the halves in a hot pan along with some olive oil, untill they turn golden brown. That means the sugar in the tomatoes started to caramelize and they have lost some water. This will give it the right texture and more intense flavour. When tomatoes are done put them aside and let them cool down.

Tomato halves in a hot pan with olive oil
Tomato halves in a hot pan with olive oil

Next step is to deglaze the pan with the leftover balsamic vinegar from your basil, shallot and dried tomato mix. You can add some extra water or vinegar if needed. After a few minutes of cooking, you should get a tasty sauce, to give your dish an additional layer of flavour.

Deglazing the pan with balsamic vinegar
Deglazing the pan with balsamic vinegar

Take your tomato halves and cut them into smaller chunks. Mix them with the rest of the ingredients and season it by taste. Put the mixture in the fridge for a while to tie the flavours together.

Cut the tomatoes into desired sized chunks
Cut the tomatoes into desired sized chunks

Instead of butter, serve the tomato tartar with avocado. Add a few slices of radish if you like. And of course a couple slices of toasted bread to complete your perfect summer dish.

Check out our Tomato Tartare video to see how we did it in our Little Kichen

This is a fresh, zingy sweet and complex vegan dish, that really demonstrates how versatile a humble tomato can be. You get the natural umami from the tomato with the sweet caramelized sugars and the fresh acidity of the balsamic vinegar to balance it all out. A real summer treat.

And since tomatoes are the talk of the town right now, you can check out our Tagliatelle with Clams recipe where fresh tomatoes take center stage once again.