Recipe: Tomato tartare

This recipe is not complicated, but can add a touch of elegance and freshness to a dish.  At first
glance, this may look like a salsa, but a little more care goes into preparing the tomatoes and there's less emphasis on "spiciness" - the goal here is to focus on the tomato, and the other ingredients are meant to compliment it and extend the flavour profile.  If you press the tartare I to. A ring mold, it makes a great landing pad for the focal item of a dish that may otherwise try to slide around on the plate.  Try it with a single lamb chop, or a nice little section of pork belly.  Have a look at my post for peeled tomatoes if you want a little more insight into the best way to blanch tomatoes for peeling.

You will need:

10                   medium tomatoes (on the vine are great)

1                     shallot
2Tbs               chopped Italian parsley
2Tbs               olive oil
to taste           kosher salt

Method:

 - get a pot of water on to boil and an ice bath ready
 - score the bottoms of the tomatoes, blanch in the boiling water, then cool off in the ice bath
 - peel the tomatoes, then open them up and remove the seeds
 - pat the tomatoes dry with a paper towel
 - cut the tomatoes into small dice and put in a bowl
 - mince the shallot fine and add to the diced tomato
 - chop the parsley and add to the bowl
 - add the olive oil and mix well
 - season with kosher salt
 - use as needed