Tip : It is important to let the liquid drain from the tomatoes before preparing the dish, so start this the day before by opening the can of tomatoes and placing them in a fine sieve over a bowl. Allow to drain overnight in your fridge.
Ingredients
- 1 14 oz can of Mutti brand chopped tomatoes
- 2 tbsp finely chopped capers plus extra for garnish
- 2 tbsp finely chopped kalamata olives plus extra for garnish
- 2 medium thick slices Pecorino cheese
- 3 oz feta cheese cut into large cubes
- 1 tbsp olive oil
- 1/3 cup finely chopped basil leaves
- 1/3 cup finely chopped parsley leaves
- kosher salt and black pepper to taste
- drizzle of olive oil
Instructions
Gather all ingredients before starting the recipe.
- Pour container of 1 14 oz can of Mutti brand chopped tomatoes into a fine sieve over a small mixing bowl and refrigerate for 5 hours or overnight.
- Combine 2 tbsp finely chopped capers, 2 tbsp finely chopped kalamata olives, 1/3 cup finely chopped basil leaves , 1/3 cup finely chopped parsley leaves and 1 tbsp olive oil and stir to combine.
- Using a 2 to 1/2" ring form, cut a slice of Pecorino cheese to be used as the base of the tartare. If you can only get a wedge of cheese, use the mold to cut half-moon shapes and then piece them together inside the mold to form a circle the same size as the ring.
- Place ring form in the center of a serving plate, place the cheese at the bottom of the ring.
- Top the cheese slice with the tomato mixture. Press down to make sure that there are no gaps in the tomato mixture.
- Cut 3 oz feta cheese into large cubes and top each tomato tartare with a cube of cheese. Slice 2-3 kalamata olives in 4 and scatter around the plate with the remaining 2 tbsp of capers. Drizzle with olive oil.