Tomato Tartare

It is past midsummer in the Northern Hemisphere and to cool ourselves we are watching a contemporary western series: Yellowstone. We are fascinated by a hilarious family dinner sequence where the cowboys are stunned by the idea of following a Mediterranean Diet: it is as it sounds, amazing!. To recover from so many laughs and celebrate summer while it lasts we bring you the recipe of a Number One, Joan Roca: an extraordinary Tomato Tartare from his restaurant Celler de Can Roca.

Yellowstone chronicles the conflicts of the Dutton family, who controls the largest ranch in the United States. The ranch is under constant attack from developers, a native reservation, and power fights within the family. In episode S02.3, during the family dinner the main dish is brought to the table, a platter of grilled octopus. What the fuck is that? spits John Dutton (Kevin Costner), Alligator? … The Mediterranean diet!, answers his daughter and dinner organizer (Kelly Reilly)… If I eat another steak, my next colonoscopy will be done with a fire hose! The scene ends with the head of the clan sentencing the idea with a Pass me the potatoes!

Family dinner at Yellowstone ranch. S02.3 (video)

The scene is one more on the list of family tensions fueling the series. It reminds us of how difficult it is to adopt alien diets against our own food culture. Eat less meat … in a cattle raising environment and in the inland mountain areas of the country (Montana). Curious message for a series that in 2018 became number two in audience in the United States. Yellowstone is a fresh western with exquisite production, storyline and cast, and a soundtrack that brings together the best of current country music bands. Ideal for the summer.

And summery is tomato, the undisputed king of the season’s vegetables. One of the best tomato recipes we have ever met is this tartare from  El Celler de Can Roca restaurant. A firm texture thanks to a light dehydration (or oven) mixtured with a traditional tartare sauce makes it a perfect cold dish to start a meal (a feast, rather) in summer.

The quality of the tomato (only in season, please!) is the key here. And the technique to obtain a firm but sweet texture without losing any of its flavor. We show it to you in the following pictures and in the step by step of the recipe.

Our tomatoes, peeled, deseeded and sliced

Two hours later, ready to make the tartare

Once dehydrated, the tomato flesh becomes firm, juicy on the inside and with a concentrated flavor. Ready to assemble the plate. In our version, we add a crunchy quinoa garnish for a sharp contrast. The result is a creamy, spreadable dish with a fresh flavor and crunchy touches. If we drop some basil leaves, capers and cherry tomatoes on the plate, we bring it to the Mediterranean: it’s summer and it’s a feast!

Tomato Tartare

 

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Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

 

Author: Adapted from Joan Roca

Serves: 2

Ingredients

• 600 g ripe tomatoes (plum type)
• 20 g shallots, finely chopped
• 10 g capers, finely chopped
• 10 g pickled cucumber
• Chilli oil (one drop or two maximum)
• Salt and pepper
• 2 tablespoons mild flavored vegan mayo (or conventional mayonnaise)
• ½ tablespoon whole grain mustard

Instructions

1. Blanch the tomatoes, peel them and remove the seeds and the watery parts. Cut the meat into regular 1 inch-wide slices. (see pictures)
2. Place the tomato slices in the dehydrator at 130ºF for 2 hours. We can also dehydrate it in the oven at 150 ºF, fan activated and with the door slightly open. When the tomato gets a firm texture. Remove and reserve it. Refrigerate at least for two hours.
3. To make the tartare, cut the dehydrated tomato strips into uniform ⅓ inch squares. In a bowl, prepare the tartare sauce: mix the mayonnaise, shallot, capers and finely chopped pickles; add mustard; chilli oil; salt and pepper. Mix well and add the tomato squares. Mix gently until you get a homogeneous blend. Taste and adjust salt if required . Reserve the preparation covered in the fridge.
4. Plate as you wish with a crunchy element, toasts, crackers, etc.

Culinary Tips

Tomatoes are the most important part of this recipe. Use ripe tomatoes of the Plum, San Marzano, or a similar variety that have not been refrigerated.
Joan Roca's original recipe uses an emulsion of egg yolk and oil with mustard grains instead of mayonnaise + mustard.
Taste the final mixture before salting it as mustard and pickles already have a lot of salt.

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