Ingredients
Instructions
- Herb Oil: Make herb oil by blending a portion of the olive oil with a handful of fresh basil, parsley, and chives. Strain through a fine-mesh sieve.
- Balsamic Reduction: Simmer balsamic vinegar in a small pan over medium-low heat until syrupy and it coats the back of a spoon (12–15 minutes). Cool to room temperature.
- Marinate Fresh Tomatoes: Combine the majority of the quartered grape tomatoes with white balsamic, minced shallots, cilantro, salt, and pepper in a bowl. Toss and set aside at room temperature.
- Slow-Roasted Tomatoes:
- Preheat oven to 250 °F / 120 °C.
- Toss the remaining whole grape tomatoes with some of the olive oil and thyme on a parchment-lined tray.
- Slow-roast for 40–45 minutes until collapsed but juicy. Cool, then finely dice.
- Combine: Drain excess liquid from the marinated tomatoes, then fold in the diced roasted tomatoes. Adjust seasoning with more salt or vinegar if needed.
- Plate: Pack portions into a ring mold on chilled plates. Lift the mold, and drizzle with the balsamic reduction and herb oil.
- Garnish: Top with torn plant-based mozzarella and fresh basil leaves. Serve immediately.
Plating & Garnishing
- Base: Pack the tartare into a ring mold on chilled plates, then carefully lift.
- Finish: Drizzle with balsamic reduction and herb oil. Top with torn mozzarella and fresh basil.
Safety & Quality: Use high-quality, ripe grape tomatoes for the best texture. If using burrata instead of plant-based mozzarella, ensure it is consumed immediately once torn to maintain its creamy interior.