Tomato tartare, tomato

20241009 #breakfastdiary 1200, 16°C/clear, 20 min/exercise(M) When you hear "tartare," you usually think of steak tartare. It's a dish enjoyed across Russia, Eastern Europe, and Central Europe, similar to our yukhoe (Korean raw beef). There's a story that meat was kept under a horse's saddle for long-distance travel, and by the time the journey was over, the meat had tenderized and become good to eat — seasoned simply and enjoyed that way. Today's is #tomatotartare made with tomato instead of meat. Ah, tomato pairs well with mint. Usually the longer-lasting spearmint is used, but today it's apple mint.

Sweet tomatoes, 5 Onion, 1/4 Capers, 10 Apple mint, a handful Olive oil, salt, pepper 👉Like this Score the tomatoes, blanch in boiling water, then dunk in cold water and peel. Dice and drain the excess liquid through a sieve. Put the tomato in a mixing bowl, add chopped onion, capers, and apple mint, then mix with olive oil, salt, and pepper. Place a mousse ring on a plate, fill with the prepared tomato, and top with a bit of apple mint. #breakfast #recipe #miraclemorning #tomato