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