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1 Comment Looking for a great vegetarian alternative to classic steak tartare? This tomato tartare is just as elegant, full of flavor, and surprisingly satisfying. Thanks to the firm texture of tomatoes and a few classic tartare-style seasonings, this dish looks impressive on the plate while being completely meat-free. Perfect as a festive appetizer, but just as lovely for a summer dinner, Easter appetizer or special lunch.
Table of contents
Why This Recipe Works
This tomato tartare recipe is a vegetarian twist on a classic, without sacrificing texture or flavor. It’s fresh, bright and elegant and surprisingly easy to make. It’s light and satisfying and delicious with toast or crispy bread!
Veggie Twist
Two years ago I posted this recipe for steak tartare which is a classic and still one of my absolute favorites but if you’re not into meat or raw meat, you might be looking for a good vegetarian alternative that would still look impressive on the dinner table. Now tomatoes can be quite similar in structure to meat in a way and this tomato tartare is so good!
Recipe Ingredients
You can make your own mayonnaise for the tomato tartare, but you can also use a jar. You’ll need the following (see the recipe card for full details!) main ingredients.
- Coeur de boeuf tomatoes – you can also use other firm fresh tomatoes
- cornichons – small gherkins
- Apple capers and regular capers
- Worcestershire sauce
- Quail eggs – you can use regular eggs, or leave them out. Traditionally a steak tartar is served with an egg yolk on top. I opted for cute quail eggs instead.
- Mayonnaise
How To Make Tomato Tartar
1. Peel the tomatoes
Start by scoring a small cross in the bottom of each tomato. Plunge them into boiling water for a few minutes until the skins begin to loosen. Transfer immediately to an ice bath. Once cooled, the skins should peel off easily.
2. Remove excess moisture
Cut the peeled tomatoes into quarters and remove the seeds and watery centers. Finely chop the remaining tomato flesh. Sprinkle generously with salt, then place the tomatoes in a cheesecloth set in a sieve. Let them drain for about 1 hour, then gently squeeze out as much moisture as possible. This step is key for a firm, tartare-like texture.
3. Season the tartare
Place the drained tomatoes in a bowl and mix with the mayonnaise. Add the finely chopped red onion, cornichons, capers, and Worcestershire sauce. Season with salt and pepper to taste. If you like, add a small amount of Dijon mustard for extra depth.
4. Plate and serve
Use a ring mold or round cookie cutter (about 3 inches wide) to shape the tomato tartare on each plate. Press gently to keep its shape. Top with cress and a halved quail egg. Finish with a drizzle of olive oil and serve immediately with toast or crispy bread.
FAQ Tomato Tartare Recipe
Because tomatoes contain a lot of moisture, it’s best not to prepare the tartare of tomatoes too far ahead. You can keep it for about 1 hour in the fridge. For best results, prepare the components in advance and assemble just before serving.
Yes, as long as they are firm and flavorful. Coeur de boeuf tomatoes work particularly well, but Roma or vine-ripened tomatoes can also be used. Avoid very watery tomatoes.
Not at all. The quail egg is a nod to classic steak tartare, but the dish is just as delicious without it – especially if you want to keep it fully vegan.
Removing excess moisture is essential. Always deseed the tomatoes and let the chopped flesh drain with salt in a cheesecloth or sieve. Skipping this step will result in a loose, watery tartare that won’t hold its shape.
If you don’t have a ring mold, you can use a small bowl or ramekin. Lightly oil it, press the tartare inside, then carefully turn it out onto the plate.
Technically yes, but peeling is highly recommended. Tomato skins can be chewy and will affect the smooth, refined texture that makes tartare so appealing.
Expert tip – Salt the tomatoes twice, not once!
For the best texture, salt the tomatoes lightly before draining, then taste and season again after mixing in the mayonnaise and other ingredients.
Why this works: the first salting draws out excess moisture, while the second seasoning lets you fine-tune the flavor without ending up with an overly salty tartare.
Other Easter appetizers
Easy Smoked Salmon Appetizer with Cream Cheese
Tomato Tartare Recipe
Ingredients
- 750 grams cote de boeuf tomatoes
- 2 tbsp capers
- 1/2 red onion
- 3 tbsp Worcestershire sauce
- 8 cornichons or gherkins
- 6 apple capers
- 4 quail eggs
- 2 tbsp mayonnaise
To serve
- Handful of cress
- Toast
Equipment
- Ice Water
- cheese cloth
How to make the tomato tartar
- Put a pan of water on the heat and bring to the boil.
- Score the tomatoes with a knife and plunge them into the boiling water for a few minutes. When the skin comes off, place the tomatoes in ice water to cool. Peel the tomatoes.
- Quarter the tomatoes and remove the flesh. Cut the tomatoes into small pieces and sprinkle them generously with salt. Drain them in a cloth in a sieve for an hour. After an hour, wring the tomatoes out well to remove most of the moisture.
- Place the tomatoes in a large bowl and mix with two tablespoons of mayo.
- Finely chop the red onion and cornichons and stir into the tomato mixture. Cook the quail eggs in boiling water for 2.5 minutes, then chill in ice water. Carefully peel and halve the quail eggs.
- To garnish, arrange the tomatoes in a ring mold with some cress and the egg on top. Drizzle a little olive oil over the plate and you're ready. Delicious with toast!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
The perfect alternative to a classic steak tartare. All the flavor minus the meat!