Food, Photography and Lifestyle Blog

Inca Tomato Tartar


Inca Tomatoes in the case, a nice variety of Tigers, Pineapple, Lemon, Beef and other Tomatoes!

Inca Tomatoes freshly delivered

Inca Tomatoes freshly delivered

 

For this dish there is no need to have a recipe, as its all so simple.

Simply score the Tomatoes and dunk them in Boiling Water and then Ice Water to remove the Tomato Skins. Cut the Tomatoes in quarters and deseed them, next dice the flesh nicely all the same size. Put each Variety in a bowl and add some very finely chopped Onions, Oregano, Salt and Pepper and some very nice Ligurian Olive Oil. Toss gently and assemble three different types of Tomato Tartar in a square mold.

 

Top with home made Melba Toasts, est voila a simple but very yummy appetizer is born!

Inca Tomato Tartar

Inca Tomato Tartar

 

Inca Tomato Tartar

Inca Tomato Tartar

 

Inca Tomato Tartar

Inca Tomato Tartar

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2 responses

  1. That looks fabulous Marco. Once I find a good source for tomatoes (am sick at home right now, so haven’t really done any shopping) I will try this myself! As for the photography; I think it’s a wonderful photogenic dish but I would have chosen a flatter plate. The sideview works the best for me here but due to the hight of the plate some of the dish disappears behind the edge of the plate, which is a bit of a shame. Lighting is perfect on the black background! It really makes the dish stand out!

    March 10, 2009 at 10:56 am

    • cosmopolitanblog

      Thanks for the feedback and hope you get well soon!

      March 10, 2009 at 11:44 am

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