Tomato Tartar Recipes

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FRESH TOMATO TARTAR SAUCE



Fresh Tomato Tartar Sauce image

This is the first tartar sauce I liked. This has the taste of tomatoes and jalapenos mixed in with good quality mayonnaise. This recipe comes from Simply Elegant, a cookbook from the Windsor Court Hotel in New Orleans. This is a lovely accompaniment to crab cakes, fresh fish, or fried duck.

Provided by Penny Stettinius

Categories     Sauces

Time 1h20m

Yield 3 cups, 12-14 serving(s)

Number Of Ingredients 7

2 fresh tomatoes, peeled, seeded, and finely chopped
2 fresh jalapeno peppers, stemmed, seeded, and finely chopped
12 cornichons, finely chopped
2 tablespoons capers, finely chopped
1/4 medium onion, peeled and finely chopped
2 cups mayonnaise (use Hellman's or homemade)
2 lemons, juice of

Steps:

  • Combine all the ingredients in a medium bowl.
  • Cover and refrigerate for 1 hour before serving.
  • Any leftover sauce may be stored, covered, in the refrigerator for up to 3 months.

Nutrition Facts : Calories 167.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 1107.3, Carbohydrate 12.8, Fiber 1.2, Sugar 4.1, Protein 0.9

TOMATO TARTAR



Tomato Tartar image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 1h30m

Yield 4-6 servings

Number Of Ingredients 10

2 pounds plum tomatoes (10-12)
1/4 sweet onion, like Vidalia, finely chopped
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon beef stock
1 tablespoon Worcestershire sauce
1/2 tablespoon capers
1/2 teaspoon Tabasco sauce
Salt and freshly ground black pepper
2 hard-boiled eggs, grated, for serving

Steps:

  • Bring a large pot of water to a boil and submerge the tomatoes. Boil until the skin begins to split, about 2 minutes. Drain and let sit until cool enough to handle.
  • Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger. (You'll lose some of the liquid, and that's O.K.) Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.
  • Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 5 grams, TransFat 0 grams

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