Tomato Tartare Recipe

Name: Tomato Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded; 2 tablespoons chopped pitted nicoise olives; 1 shallot, finely minced; 2 1/2 tablespoons finely minced fresh chives; 1/2 tablespoon finely minced tarragon leaves; 1/2 teaspoon Dijon mustard; 1 tablespoon sherry vinegar; 2 tablespoons hazelnut oil; 3 tablespoons extra-virgin olive oil; Salt and fresh black pepper; 1/2 small sourdough baguette, cut into 18 thin slices; 1 tablespoon dry herbes de Provence or fines herbes

Servings: persons

6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded
2 tablespoons chopped pitted nicoise olives
1 shallot, finely minced
2 1/2 tablespoons finely minced fresh chives
1/2 tablespoon finely minced tarragon leaves
1/2 teaspoon Dijon mustard
1 tablespoon sherry vinegar
2 tablespoons hazelnut oil
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper
1/2 small sourdough baguette, cut into 18 thin slices
1 tablespoon dry herbes de Provence or fines herbes

1
Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour.
2
Transfer to a bowl.
3
Gently mix the olives, shallot, chives and tarragon in with the drained tomatoes.
4
Beat the mustard and vinegar together.
5
Beat in the hazelnut oil and 2 tablespoons of the olive oil.
6
Fold in.
7
Season with salt and pepper.
8
Chill at least 30 minutes.
9
Preheat oven to 400 degrees.
10
Brush the baguette slices with the remaining olive oil and dust with the dry herbs.
11
Bake the slices for about 5 minutes, until lightly browned.
12
Serve the tomato tartare with the baguette slices as a first course.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 very ripe, meaty tomatoes, about 8 ounces each (both red and yellow, if possible), peeled and seeded, 2 tablespoons chopped pitted nicoise olives, 1 shallot, finely minced, 2 1/2 tablespoons finely minced fresh chives, and more.

Yes, Tomato Tartare falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato Tartare

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions