Tartar of kumato® tomato with capers and sumac

This dish with Kumato® tomatoes is deliciously fresh and a surprising starter for hot summer days. A plant-based version of steak tartare… even meat-lovers will love this version.

PREPARATION

Peel* the Kumato® tomatoes and cut into quarters. Place in an oven dish and drizzle with olive oil. Dry the Kumato® tomatoes in the oven for 4 hours at 70 ^°C. Cut the flesh from the tomato and set aside. Cut the tomato segments into small cubes. Mix this with the capers and Limburg mustard. Season with salt and pepper. Leave to drain in a sieve. Place the tartare in a nice round shape on the plate. Garnish with a spoonful of crème fraîche, chives, sumac and place the spinach leaves around it.

*To peel: bring a large pan of water to the boil, have a bowl of ice water ready. Cut a cross at the bottom of the tomato, boil the tomatoes for 10 seconds and cool immediately in the ice water. Now you can peel the tomatoes.