Tomato Tartare with Basil

(4 personnes)
Restaurant « Christian Etienne » - Avignon
Chef : Christian Etienne

10 big tomatoes,1 shallot, basil, olive oil, salt and pepper.

Remove the skin from the tomatoes, slice, remove the seeds, and crush the heart of the tomato. Press the tomato slices under a weight as long as possible. Rehydrate them with a little olive oil. Season with salt and pepper, chopped basil and shallot. Place in small round molds for the presentation. Unmold to serve, and drizzle with olive oil.