Tomato Tartare - The recipe

DOWNLOAD THE FULL RECIPE HERE

Preparation Tartare:

1. Carve Ramati tomatoes and blanch in salted water for 10 seconds, rinse in ice water and remove skin. Then season with salt, pepper, garlic and basil leaves.
2. Dry in the oven at 80 degrees for 2 hours.
3. Cut everything into small cubes add roasted pine nuts and Balsamico Dark, add salt if necessary.

Preparation Tomato Cream:

1. Stew the Pelati tomatoes slowly in a pot until no more liquid is left.
2. Mix with a hand blender. Season with salt and olive oil.

Preparation Tomato Water for Tomato Stock:

1. Use the tomato pulp for the tomato water, add cherry tomatoes, marinate with salt, Mazzetti vinegar, olive oil, a pinch of pepper, basil leaves and half an onion.
2. Steep for 15 minutes, then mix with a hand blender and strain.

Preparation Tomato Stock:

1. Mix the tomato water with the remaining ingredients for the tomato stock and boil down to half.
2. When everything is reduced to half, then strain again.

Preparation Avocado Cream:

Stir all ingredients until creamy. 

Arrange the Tomato Tatar on a plate and decorate with Tomato Cream, Avocado Cream as well as various herbs. Pour the tomato stock into the plate as a base.

A recipe by Marco Campanella, chef at the La Brezza Restaurant of the Hotel Eden Roc Ascona.

Foto © Tschuggen Hotel Group