Tomato Tartare

Tribeca Oven Recipes

Tomato Tartare

Course: Appetizer
Product Category: Specialty Loaves
Servings: 10 servings
Print Recipe


  • 2 pieces Tribeca Oven Café Classic Garlic Loaf
  • 3 lbs. Roma tomatoes peeled, chopped, and deseeded
  • ½ cup Tomato liquid
  • 3 Tbsp. Dijon mustard
  • 3 Tbsp. Worcestershire
  • 2 tsp. Fine salt
  • 4 Tbsp. Fresh basil minced
  • 2 fl. oz. Tabasco
  • 1 tsp. Dried oregano
  • 2 cups Garlic cloves peeled and trimmed
  • ¼ cup Extra virgin olive oil
  • ½ Tbsp. Kosher salt
  • As needed Maldon Salt


  • Blanch Roma tomatoes, then peel them. Discard skins and strain the seeds to reserve the tomato liquid. Chop the tomatoes into small cubes. Set aside.
  • Combine tomato liquid, Dijon mustard, Worcestershire, fine salt, fresh basil, tabasco, and dried oregano in a bowl.
  • Carefully add in the tomatoes and fold with a rubber spatula to combine.
  • Place the tartare mixture in a strainer over a bowl and place in refrigerator overnight.
  • Meanwhile, prepare garlic confit. Trim the stems off the garlic cloves. In a medium sized sauce pan, simmer garlic in olive oil until the cloves are very tender and tan, about 45 to 75 minutes. Strain the cloves and reserve the olive oil. Blend the cloves, ¼ cup olive oil, and salt until a spreadable paste is achieved. Keep refrigerated until ready to use.
  • Prepare the Tribeca Oven Café Classic Garlic Loaf according to package instructions. Decrease oven temperature to 350°F. Slice the loaf into ¼” slices then into triangles.
  • Brush the slices with reserved olive oil and toast at 350°F until golden, about 5-7 minutes. Spread garlic confit onto each slice and serve with tomato tartare. Garnish with Maldon salt.

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