Recipe: Tomato Tartare with Parmesan Frico

Neuman’s Kitchen’s Tomato Tartare with Parmesan Frico Recipe:

2 lb. Roma Tomatoes
1 each Shallot, fine diced
1 t Dijon Mustard
3 T chopped capers
2 T chopped chives
¼ tsp Worcestershire
1 T chopped parsley
2 dash Tabasco
2 T extra virgin olive oil
½ tsp lemon juice, fresh squeezed
Salt and fresh cracked black pepper to taste
2 pc nasturtium
7 pc micro opal basil
½ cup fresh grated Parmesan Cheese


Score, blanch, and peel roma tomatoes. Cut into quarters, remove seeds. You will be left with 4 tomato “petals”. Cook petals for 200 degrees for 3 hours. Small dice the petals. Place tomatoes in mixing bowl with all ingredients except for opal basil and nasturtium.

For the parmesan frico, fresh grate a thin mound of parmesan laid on a parchment lined sheet pan. Bake at 350 degrees for 10 minutes until light brown. Allow to cool. Break into 3 inch non-symmetrical shards.

Pack tartare mixture into ¼ cup measuring spoon, flip over onto plate of choice and garnish with opal basil, nasturtium, and parmesan frico. Serve well chilled with Rose.