serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 3 oxheart tomatoes
- 2 sprigs fresh basil, leaves only
- ½ bunch chives
- ¼ tsp thyme leaves
- pinch of ground smoked paprika
- ½ red onion, finely diced
- ½ tbsp seeded, finely diced red chilli
- ½ tsp white vinegar
- ½ tsp Worcestershire sauce
To serve
- 8–10 cornichons
- 6 hard-boiled quail eggs, sliced
- 1 tbsp toasted sesame seeds
- 1 tbsp baby parsley
- 1 tbsp aged balsamic
- toasted bread
Instructions
- Halve tomatoes and squeeze to remove seeds. Finely chop and place in a bowl. Finely cut fresh herbs and add to tomatoes. Add chilli and red onion. Season with paprika, white vinegar, Worcestershire sauce, and a good pinch each of salt and pepper. Using a spoon, gently mix all ingredients together.
- Place a round pastry cutter on the centre of a plate. Scoop half of tomato mixture into pastry cutter. With back of the spoon and while holding the cutter, pack down the mixture.
- Remove pastry cutter and garnish with cornichons, quail eggs, toasted sesame seeds, baby parsley and a drizzle of aged balsamic. Serve with bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
