Serving a Savory Dish: Tomato Tartare
Join Marriott International Chairman of the Board David Marriott as he learns how to make a delicious tomato tartare.
--
During a visit to Toronto last summer, I was blown away when I tasted Banquet Chef Liezle Espejo’s tomato tartare. From the delicious blend of chopped, San Marzano tomatoes dressed to perfection, to the creamy burrata on top, it was a crowd favorite. Given its popularity with the group, I was delighted to invite Chef Liezle to Marriott International’s HQ test kitchen to teach me how to create this savory dish. It can be made vegetarian and uses canned or sundried tomatoes so you don’t have to wait until summer.
Chef Liezle joined The Ritz-Carlton, Toronto as a senior cook in 2019. She helped pioneer the reopening of the hotel’s banquet department after the pandemic and her creativity has been recognized by culinary experts beyond Marriott. In 2022, Kodtuch Media named her one of Ontario’s top young performers in the food service and hospitality industries.
Banquet chefs like Liezle bring a special type of care and passion to their work. These talented associates not only showcase their love of the craft, but manage to serve hundreds if not thousands of guests each day. That’s culinary talent on a massive scale.
Here is the recipe if you’d like to try to make tomato tartare at home:
Ingredients:
2 lbs. Canned San Marzano tomatoes
4 oz burrata
1 shallot, minced
1/8 cup of cornichon or gherkins, minced
1 tsp anchovies in olive oil, minced (optional)
1 tsp capers, chopped
1 tsp parsley, chopped
¼ tsp hot sauce
1 tbl Dijon mustard
1 tbl grainy mustard
2 tbl Worcestershire sauce
2 tbl extra virgin olive oil
Salt, black pepper to taste
Ingredients for dressing:
¼ cup preserved piquillo peppers, chopped
1 shallot, minced
1 tbl capers with pickling liquid
1 tbl Kalamata olives with pickling liquid
3 tbl extra virgin olive oil
Method:
Drain and rinse the canned tomatoes, cut in half and remove all the seeds by slicing into quarters, scraping the seeds out with a spoon.
Finely mince the canned tomatoes, shallot, cornichon, anchovies, and capers. Mix to combine.
In a separate bowl, mix the mustards, hot sauce, and Worcestershire. Slowly add the olive oil to emulsify.
Fold in the mustard mix, season with salt and pepper to taste, chill in the refrigerator overnight.
Serving ideas:
-Spread ½ cup of the tartare in a thin layer using a 3-inch ring mold on a chilled plate.
-Place a 4 oz burrata (ricotta or fresh mozzarella may also be used) on top and in the center of the tartare.
-Spoon piquillo pepper dressing on top
-Garnish with toasted pine nuts, thinly sliced radish, and micro lettuces such as sorrel, mizuna, red oak, or arugula.
-Finish with a drizzle of fine olive oil (and balsamic vinegar, optional) and a sprinkle of sea salt flakes.
--
Subscribe to Marriott International on YouTube: / marriottintl
Follow Marriott International on X: https://x.com/marriottintl
Follow Marriott International on Instagram: / marriottintl
Like Marriott International on Facebook:
/ marriottinternational
Book direct at http://marriott.com.