Tomato Tartar

Preparation info
  • Makes


    First-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Make this lovely first course when tomatoes are at their peak and beautifully ripe. The effect and the analogy are more dramatic if you use blood red tomatoes, but any color will work.


  • 6 large or 12 medium tomatoes, peeled
  • 2 tablespoons coarse salt
  • Pepper


Cut the tomatoes in half through the equator and squeeze out the juices and seeds (as shown). Coarsely chop the halves and toss them in a bowl with the salt. Stir gently for about 1 minute, or until the salt dissolves and no longer feels gritty. Put the tomatoes in a large strainer or colander set over a bowl. Let sit in the refrigerator until just before you