Tomato Tartare
by Patricia Wells
from Vegetable Harvest
(William Morrow, 2007)
4 servings

If a dish can win points on visual appeal alone, this tomato tartare gets a ten out of ten. I first sampled a version of this dish as part of a tomato menu at Christian Etienne's in Avignon. Glistening towers of red, yellow, and green tomatoes, chopped and well seasoned, make a quintessential summer dish.

For this recipe you will need a 1 1/2-inch-diameter ring mold or round cutter, at least 1 1/2 inches high (or use a small tomato paste can, with both ends removed).

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Make the vinaigrette
1. Place the vinegars and salt in a small jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning. The vinaigrette can be stored at room temperature or in the refrigerator for several weeks. Shake again at serving time to create a thick emulsion.

Make the tartare
1. Rinse, core, and peel the tomatoes. Halve them crosswise. Squeeze the halves to release excess juices and seeds. (The juice and seeds can be added to soups or sauces.) Cut the red tomatoes into 1/8-inch cubes and transfer them to a sieve set over a bowl. Repeat for the green and yellow tomatoes, keeping each color separate. (This can be done up to 2 hours in advance. Keep the tomatoes at room temperature.)

2. At serving time, season each color of tomato with equal parts of the shallots, parsley, basil, and garlic. Season lightly with salt and a touch of the vinaigrette.

3. Place a mold on a plate. Using a small spoon, spoon the red tomato mixture into the mold. Carefully remove the mold. Repeat with the yellow and the green tomato mixture. Repeat for the remaining 3 plates. In a large bowl, toss the arugula with just enough vinaigrette to coat the leaves. Taste for seasoning. Place a small mound of salad on each plate. Garnish the tomatoes with the basil leaves. Serve immediately.