Tomato Tartare with Balsamic
Preparation steps
Rinse and dry the basil Remove the leaves, and chiffonade 5 leaves. Set aside the remaining leaves for garnish. Rinse the rosemary and finely chop the leaves. Rinse the tomatoes and remove the core. Blanch for 30 seconds in boiling water. Remove and rinse under cold water, then remove the skin. Cut the tomatoes into quarters, remove the seeds, and finely dice.
Peel and finely dice the shallots. Mix half of the shallots, half of the rosemary, and 10 ml (approximately 1/3 of an ounce) of olive oil with the diced tomatoes. Mix the remaining olive oil with the vinegar, remaining shallots, and the strips of basil. Season to taste with salt and pepper. Place the balsamic mixture on a plate. Stack the tomato mixture over the top using a ring mold. Sprinkle with the sea salt, garnish with the basil leaves, and serve.
