Tomato Tartare
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 tomato tartare with crackers or crusty bread or spread on sandwiches as a zesty condiment.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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)
This tomato tartare recipe is 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.
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This tomato tartare recipe is 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.
