Tomato tartare

Vanessa Lewis

Ingredients

300 g	Vine ripened tomatoes (Main)
2 Tbsp	Capers, finely chopped
4	Gherkins, finely chopped
1	Shallot, finely chopped
2 Tbsp	Tomato pesto
1 dash	Tabasco sauce
1 Tbsp	Worcestershire sauce
1 Tbsp	Dijon mustard
125 g	Mozzarella cheese
6 sprigs	Basil
2 Tbsp	Extra virgin olive oil
1 Tbsp	Aged balsamic vinegar

Directions

Have some shaved parmesan curls for serving.

1. Skin the tomatoes by removing the cores, then cutting a cross in the opposte end of the tomato.
2. Place in boiling water for a minute or until the skin curls away from the pulp. Remove and plunge into a bowl of iced water to stop the cooking process.
3. When cool enough to handle remove the skin, cut the tomato in half and remove the seeds, dry the flesh and roughly chop.
4. Add the tomatoes to a bowl and combine with the capers, gherkins, shallots, tomato pesto, sauces and mustard.
5. Mix to combine and season with salt and pepper to taste.
6. Place the mixture in a seive and drain for an hour to allow the excess liquid to drain off.
7. To serve, spoon some of the tomato mixture onto a plate and spread flat. Repeat on all plates.
8. Cut the mozzerella into six and place a piece on each plate atop the tomato tartare.
9. Drizzle the olive oil and balsamic vinegar over each and top with a sprig of basil and shaved parmesan curls.

See Simon's recipe for hisyellow tomato bloody mary