Tomato tartar with Tomato water sauce

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Tomato tartar:

1 large tomato

2 Tablespoons finely chopped sweet onions

½ cup diced (1/2 inch) day-old bread, preferably country loaf

3 Tablespoons extra virgin olive oil

Kosher salt

Fresh ground pepper

Fresh thyme

Fresh rosemary


Tomato water

Bloody Mary Mix

1 Tablespoon EVOO

½ tsp kosher salt

Fresh ground pepper

1 TBSP. fresh minced chives

2 chives flowers (optional)


For the tomato tartar:

Cut the tomato in half and squeeze the halves into a sieve set over a bowl to release the seeds and juice. Press with a spoon to extract as much juice as possible. Set aside.

Cut the tomato flesh into ¼ inch pieces. Put the tomato pieces in a bowl and add the seeds in the sieve to them. Add remaining ingredients to the bowl and mix.


For the tomato water:

Measure the tomato liquid, add enough bloody Mary mix to make 3 TBSP.

Combine with the tomato water and the remaining ingredients to emulsify the sauce.

 At serving time, dived the sauce among 4 plates/ Place a ½ cup ring mold (or an empty tuna fish can with both ends removed) in the center of one of the plates and spoon one-quarter of the tomato tartar  and toasted bread croutons into the mold. Carefully remove the mold and repeat this procedure on each of the remaining plates. Sprinkle with chopped chives. Decorate with chive flowers.


Country bread croutons:

Take diced bread cubes and toss with olive oil, salt and pepper and fresh thyme and rosemary. Bake in 400 degree preheated oven until brown, stirring once or twice. Cool to room temp.

(The crumbs will last up to a week in a sealed bag in the refrigerator.

Culinary Director

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