Classic Dishes Of Provence: Tartare Of Tomatoes Recipe

Tartare de Tomates au Basilic et a l'Estragon

(Tomato Tartare with Fresh Basil and Tarragon

This very refreshing starter is a speciality at Christian Etienne's delightful restaurant in Avignon, where it is often served as the first course in his celebrated seven-course "All Tomato" summer menu.

Needless to say, it works best with good, sun-ripened Mediterranean tomatoes - so do try to find the very best, ripest tomatoes possible for this dish.

If you can only find insipid, under-ripe tomatoes - do something else instead!

Ingredients (for 4 servings): 10 large, ripe tomatoes; 1 shallot; 1 bunch fresh basil; 1 bunch fresh tarragon; the very best extra-virgin olive oil you can afford; a few drops of balsamic vinegar; salt and freshly-milled black pepper.

Method: Skin, deseed and roughly chop the tomatoes. Place the tomatoes in a colander or large sieve. Put a plate on top of the tomatoes and put a weight on top of the plate. Leave for as long as possible - even overnight! The object of the exercise is to rid the tomatoes of as much excess liquid as possible.

Remove the weight and divide the tomatoes into two equal halves.

Chop the shallot very, very finely, and finely shred the fresh basil and tarragon, reserving a few leaves of each for the final garnish.

To one half of the tomatoes add half of the finely chopped shallot, together with the finely shredded fresh basil leaves and as much extra virgin olive oil as it will absorb. Season with salt and pepper and just a few drops of balsamic vinegar. Mix well together.

To the other half of the tomatoes add the rest of the finely chopped shallot, the shredded tarragon leaves and the same amount of olive oil, balsamic vinegar and seasoning as above. Mix well together.

The best way to serve this dish is to press the tomatoes into round, lightly-oiled moulds and then unmould them just before serving.

If this isn't possible, simply arrange the tomatoes as decoratively as possible on the plate. Drizzle with a little more olive oil and decorate with fresh basil and tarragon leaves at the last moment.

Serve with lots of crusty French bread.