Recipe: Tomato Tartare with Chive Oil
Let’s talk tomatoes. Peak tomato season in Ohio and Northern Kentucky is right now—which means the farmers markets are bursting with juicy, flavor-packed beauties just waiting to shine on your plate. Here’s how I make the most of them:
Selecting: Skip the grocery store and head to your local farmers market for much better quality and flavor. Look for tomatoes that feel heavy for their size, with smooth skin and a sweet, earthy aroma near the stem. Color matters less than ripeness—deep red, golden, or even green varieties can be amazing. My favorite spots to source tomatoes are from ETC at Findlay Market and The Chef’s Garden specialty vegetable farm.
Cooking (or not): If you’ve got a perfect, sun-warmed tomato, keep it simple—slice, drizzle with olive oil, sprinkle sea salt, maybe add a torn basil leaf. If they’re just shy of peak ripeness, roasting or slow-cooking concentrates their flavor beautifully.
Plating: Tomatoes are as much art as they are ingredient. Mix varieties and colors for contrast, slice some thick and others thin, tuck in fresh herbs, and don’t be afraid to let a little juice run—imperfection feels natural and inviting. A light scatter of flaky salt right before serving makes colors pop and flavors sing.
If you’re feeling fancy, I recently made a tomato tartare—diced heirloom tomatoes tossed with shallots, capers, herbs, and olive oil, plated with microgreens and edible flowers. It’s a showstopper that’s 100% plant-based but still feels luxurious. Full recipe below.
Right now, I’m also loving a heirloom tomato caprese with mozzarella from the cheese shop at Jungle Jim’s and basil from my own garden—simple, seasonal, and as local as it gets.
What’s your favorite way to enjoy tomatoes this time of year? 🍅
Tomato Tartare Recipe
What you need:
• 4 ripe heirloom or Roma tomatoes, peeled, seeded, finely diced
• 1 small shallot, finely minced
• 1 tbsp capers, rinsed and chopped
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp red wine vinegar or sherry vinegar
• 1 tsp finely chopped parsley
• 1 tsp finely chopped chives
• Kosher salt and black pepper, to taste
For the Chive Oil:
• ½ cup chives, chopped
• ½ cup neutral oil (like grapeseed or avocado oil)
• Pinch of salt
For the Garnish:
• 4–6 radishes, thinly sliced
• Microgreens or baby herbs (such as arugula, basil, or mustard greens)
• Optional: a dollop of crème fraîche or vegan yogurt at the base
• Optional: a few drops of aged balsamic or balsamic reduction
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What you do:
Make the Chive Oil:
1. Bring a small pot of water to a boil. Blanch the chopped chives for 10 seconds, then immediately transfer to an ice bath to cool.
2. Pat dry, then blend with the neutral oil and a pinch of salt until vibrant green and smooth.
3. Strain through a fine mesh sieve or cheesecloth into a squeeze bottle or jar. Chill until ready to use.
Prepare the Tomato Tartare:
1. Dice the peeled, seeded tomatoes and drain them briefly on paper towels to remove excess moisture.
2. In a bowl, mix the tomatoes with shallots, capers, mustard, olive oil, vinegar, parsley, chives, salt, and pepper. Taste and adjust seasoning.
3. Chill for at least 15–20 minutes to allow flavors to meld.
Plate the Dish:
1. Spoon or pipe a small base of crème fraîche or yogurt in the center of a shallow bowl or plate.
2. Using a ring mold, gently pack in the tomato tartare over the base.
3. Remove the ring mold, top the tartare with thinly sliced radishes and a small mound of microgreens.
4. Carefully spoon chive oil around the tartare.
5. Finish with a few decorative drops of balsamic reduction for contrast (optional).