Tomato tartare made with chopped tomatoes
Fresh and tangy tomato flavor is the highlight of this simple antipasto recipe. Draining concentrates the complex ripe flavors of the tomatoes and creates a wonderfully spreadable consistency. Serve with crackers or crusty bread or spread on sandwiches as a zesty condiment.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
2
can
or 1 Mutti® Finely Chopped Tomatoes
(14 oz., 28 oz., Polpa)
-
2
tbsp
small capers in brine, drained
-
2
tbsp
Kalamata olives
(about 8 olives)
-
1/3
cup
loosely packed fresh basil leaves
-
1/3
cup
loosely packed fresh parsley
-
2
tbsp
extra-virgin olive oil plus more for drizzling
-
Salt and pepper to taste
-
4
slices
thick of Pecorino Romano cheese
(1/4-inch)
-
4
oz
crumbled feta
-
Optional: Balsamic reduction
(check recipe from method section)
Recipe created by Chef Carlo Casoni, Mutti Corporate Chef. Born in Reggio Emilia, Chef Casoni has shared his innovative cucina Italiana with people around the world, cooking on behalf of Mutti and previously as the Head Chef of the Ferrari F1 Team.
Share the ingredient list
Recipe created by Chef Carlo Casoni, Mutti Corporate Chef. Born in Reggio Emilia, Chef Casoni has shared his innovative cucina Italiana with people around the world, cooking on behalf of Mutti and previously as the Head Chef of the Ferrari F1 Team.
Tomato tartare made with chopped tomatoes: Method
- Pour Mutti® Finely Chopped Tomatoes into a fine strainer and allow to drain for 6 hours or overnight to remove as much moisture as possible.
- Chop capers, olives, basil and parsley and combine with the drained tomatoes. Stir in the olive oil and season to taste with salt and pepper.
- Using a round form or cookie cutter about 3-inches wide, cut four disks out of the sliced cheese. Next, using the form, top the cheese with ½-cup of the tomato mixture, pressing down to compact it into shape. Carefully remove the form and top with feta cheese. Garnish, if desired, with a drizzle of olive oil, balsamic reduction and a sprinkle of capers. Serve with parmesan crisps or toasted bread slices.
- Balsamic Reduction: Simmer ½ cup good quality balsamic vinegar over low heat in a small saucepan for about 15 minutes or until it has reduced to syrup consistency.
