Tomato Tartar with Cilantro and Tomato Jelly

Course:

Appetizer

Practical information

Prep time

15 min
Cooking

5 min
Ready in

20 min

Difficulty
Price

Recipe
Comments (0)

Red tomatoes are certainly the richest in provitamin A, but all varieties are high in vitamin C and minerals, while being low in calories. Red tomatoes exert a sort of primitive fascination. Jean-Luc Hennig describes a traditional Catalan festival at which, for a brief fifteen minutes on the last Wednesday of August, the crowd throws tomatoes in every direction, each person trying to outdo the next, leaving the streets awash in red juice. Far removed from these sanguinary connotations, the "Green Zebra" variety should delight vegetarians with its fine golden stripes and sweet pulp.

Recipe's Ingredients

4 large red tomatoes
4 large yellow tomatoes
4 green tomatoes
4 pear tomatoes

1 small bunch of cilantro
salt and freshly ground black pepper
100 ml olive oil

Recipe preparation steps
1

To make a good tomato jelly, I extract the juice by letting the pulp and seeds drain through a cheesecloth-lined strainer set over a saucepan.
2

For each 250 ml of nice clear tomato juice, I add one leaf of gelatin that has been softened in warm water.
3

Aside from the jelly, this recipe is very easy to make: the disks of tomato, one against the other, are strikingly beautiful. I slice the tomatoes thickly (a generous half-inch) and cut various sizes of circles from the slices, using cutters of different diameters.
4

To serve
5

Using a small metal spatula, I gently place the disks onto the plates, followed by the tomato jelly. I season them with salt and pepper, sprinkle with olive olive oil oil and garnish with a few sprigs of cilantro.
Ready !