Eosinophilic Esophagitis Friendly Vegan Tomato Tartare
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Learn more →Ingredients
4 servings
For the tartare
- 1 ½ lbs ripe beefsteak or heirloom tomatoes (about 4 medium)
- 1 tsp kosher salt, plus more to taste
- 2 tbsp shallot, finely minced
- 2 tbsp capers, drained and roughly chopped
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh tarragon, finely chopped
- ½ tsp smoked paprika
- ¼ tsp black pepper, freshly ground
- 1 tsp vegan worcestershire sauce
For serving
- toasted vegan bread or crackers, for serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Score a shallow X through the skin at the base of each tomato. Bring a small pot of water to a boil, lower the tomatoes in for 20–30 seconds until the skin begins to peel back at the score, then transfer immediately to a bowl of ice water. Once cool enough to handle, peel, halve, and squeeze out the seeds and gel over a strainer set above the sink. Pat the flesh dry with paper towels.
- 2
Cut the peeled, seeded tomato flesh into a fine, even dice — roughly 1/4-inch pieces. Transfer to a fine-mesh strainer set over a bowl, toss with 1 tsp kosher salt, and let drain for 20–30 minutes until the tomatoes have released most of their liquid and the pieces hold their shape without pooling.
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