This recipe, by Katherine Adkins, was awarded "Best Starter/Side" in VT's 2014 Reader Recipe Contest. This elegant side dish mimics beef tartare with slow-roasted tomatoes standing in for meat. “As my knowledge of spices has improved, so has my creativity,” Adkins says. “I’ve begun trying to make up recipes as I go, which was the case when I decided to take a new spin on beef tartare. Roasting the tomatoes gave them a full flavor and the meaty aesthetic I desired while remaining true to the main ingredient.”
- 1/4 cup white balsamic vinegar
- 3 Tbs. chopped cilantro
- 2 small shallots, finely chopped (3 Tbs.)
- 2 28-oz. cans Eden Organic
- 1/4 cup Eden Selected Spanish Extra Virgin Olive Oil
- 3 Tbs. fresh thyme leaves
- 4 cups red balsamic vinegar
- 1/4 cup herb-infused olive oil
- 1 8-oz. block Go Veggie Mozzarella, cut into 8 wedges, or shaved
- 8 fresh basil leaves
1. Preheat oven to 200°F.
2. Combine white balsamic vinegar, cilantro, and shallots in small bowl. Refrigerate until ready to use.
3. Cut tops off tomatoes, and place on baking rack set over baking sheet. Drizzle with olive oil, sprinkle with thyme, and roast in oven 45 to 60 minutes, or until tomatoes are soft, but still hold their shape. Cool.
4. Meanwhile, simmer red balsamic vinegar in small saucepan over medium-low heat 15 to 20 minutes, or until reduced to thick sauce.
5. Dice tomatoes into 1/4-inch cubes.
6. Drain vinegar from cilantro mixture, then stir cilantro and shallots into diced tomatoes.
7. Place 1/2-cup cylindrical mold or large round biscuit cutter on small salad plate, and spoon tomato tartare inside. Drizzle with reduced balsamic vinegar and herb-infused oil, dotting some of each on plate for decoration. Repeat with remaining tomato tartare and oil to make 8 servings. Garnish each serving with cheese and basil leaf.
- Calories: 347
- Carbohydrate Content: 29 g
- Fat Content: 19 g
- Fiber Content: 1 g
- Protein Content: 7 g
- Saturated Fat Content: 5 g
- Sodium Content: 266 mg
- Sugar Content: 23 g