Last reviewed on 2026-05-29 by the Tartare.org editors.

Tomato Tartare (Vegan)

⏱ Prep: 20 min 🍽 Serves: 4 📊 Difficulty: Easy
Vegan tomato tartare of diced ripe tomato with basil and olive oil

At the height of summer, a perfectly ripe tomato barely needs anything done to it — which is exactly what makes it a great candidate for tartare. Here the tomato is peeled and turned into a clean concassé (seeded, finely diced flesh), then dressed with shallot, capers, basil and a generous, fruity olive oil. The trick to a tomato tartare that holds its shape rather than collapsing into salsa is removing the seeds and watery jelly and letting the diced flesh drain before you dress it.

This is a fully plant-based dish with no raw meat, fish or egg, so there is no raw-protein risk to manage. As with any fresh produce, rinse the tomatoes and herbs well, work on a clean board, and serve soon after dressing for the brightest flavor.

Instructions

  1. Bring a pot of water to a boil and prepare a bowl of ice water. Cut a shallow X in the base of each tomato.
  2. Lower the tomatoes into the boiling water for 15–30 seconds, until the skin around the X begins to curl, then transfer them to the ice water.
  3. Slip off the skins (they should peel away easily) and pat the tomatoes dry.
  4. Quarter the peeled tomatoes, scoop out the seeds and watery jelly, and reserve only the firm outer flesh.
  5. Cut the flesh into a small, even 1/4-inch dice. Spread it on a paper-towel-lined plate and let it drain for 5–10 minutes.
  6. Meanwhile, whisk together the olive oil, vinegar, Dijon if using, a pinch of salt and some pepper in a small bowl.
  7. Stir the minced shallot and chopped capers into the dressing and let macerate for about 5 minutes.
  8. Tip the drained tomato into a bowl, pour over the dressing and fold gently to coat.
  9. Fold in most of the sliced basil. Taste and adjust salt, pepper, and a pinch of sugar if the tomatoes are tart.
  10. Set a ring mold on each chilled plate and spoon in the tartare, pressing lightly to shape, then lift the mold away.
  11. Finish with the remaining basil, a few flakes of sea salt and a drizzle of olive oil.
  12. Serve right away with toasted sourdough or baguette.

Nutrition Information (per serving, estimated)

Calories 130
Protein 2g
Fat 11g
Carbs 8g
Fiber 2g
Vitamin C 24mg

Values are estimates and will vary with tomato variety and the amount of olive oil used.

Frequently Asked Questions

What tomatoes are best for tomato tartare?

Use the ripest, most flavorful tomatoes you can find — peak-season vine or heirloom tomatoes are ideal because the dish has so few ingredients to hide behind. Firm-fleshed varieties like Roma or plum hold their dice especially well. Avoid pale, out-of-season supermarket tomatoes, which will be watery and bland.

Do I have to peel them?

Peeling is worth the small effort. The skin can turn tough and chewy in the cold dish and tends to separate from the flesh once diced. A quick 15–30 second blanch followed by an ice bath makes the skins slip off easily.

How do I avoid a watery tartare?

Remove the seeds and the watery jelly, keeping only the firm outer flesh, then let the diced tomato drain on paper towels for several minutes before dressing it. Dress the tartare just before serving rather than letting it sit, which draws out more liquid.

What are some serving ideas?

Spoon it onto toasted sourdough or baguette as a bruschetta-style starter, pile it over burrata or a creamy plant-based alternative, or serve it alongside grilled vegetables. A drizzle of good olive oil and a few basil leaves are all the garnish it needs.

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