Beef Tomato 'Tartare'

Mon, 15 July 2019

Serves 4

4 Large Beef Tomatoes
2 tbsp capers, chopped
2 tbsp gherkin, finely diced
2 tbsp shallot, finely diced
2 tbsp mixed herbs (parsley, tarragon, chervil)
2 tbsp chives, finely sliced
100g basil leaves
100ml pomace oil
Sea salt & freshly ground black pepper
1 lemon
20g olive oil
20g lemon vinegar
50g black olives, dehydrated and finely chopped
Sourdough bread for croutons

1. Preheat oven to 200C. Finely slice the bread, drizzle with olive oil and season with a little salt and pepper. Bake for 10mins approx. until golden brown.
2. Blanch the tomatoes in a pan of boiling water for 20 seconds approx. Refresh in ice-water. Drain & peel off the skins. Quarter and de-seed the tomatoes so you are just left with the petals. Finely dice & set aside.
3. For the basil oil, place the basil in a blender/food processor with the pomace oil. Blend on a high speed for 8 minutes. Pass through a fine sieve and pour into a small bottle and refrigerate.
4. Marinate the tomato with the capers, gherkin, shallot, herbs, chives, salt, pepper, olive oil, lemon vinegar & lemon zest. Assemble the tomato on a plate as you like with some of the croutons, dried black olive and a little basil oil.