2 tablespoons mild flavored vegan mayo (or conventional mayonnaise)
½ tablespoon whole grain mustard
Instructions
Blanch the tomatoes, peel them and remove the seeds and the watery parts. Cut the meat into regular 1 inch-wide slices. (see pictures)
Place the tomato slices in the dehydrator at 130ºF for 2 hours. We can also dehydrate it in the oven at 150 ºF, fan activated and with the door slightly open. When the tomato gets a firm texture. Remove and reserve it. Refrigerate at least for two hours.
To make the tartare, cut the dehydrated tomato strips into uniform ⅓ inch squares. In a bowl, prepare the tartare sauce: mix the mayonnaise, shallot, capers and finely chopped pickles; add mustard; chilli oil; salt and pepper. Mix well and add the tomato squares. Mix gently until you get a homogeneous blend. Taste and adjust salt if required . Reserve the preparation covered in the fridge.
Plate as you wish with a crunchy element, toasts, crackers, etc.
Culinary Tips
Tomatoes are the most important part of this recipe. Use ripe tomatoes of the Plum, San Marzano, or a similar variety that have not been refrigerated. Joan Roca's original recipe uses an emulsion of egg yolk and oil with mustard grains instead of mayonnaise + mustard. Taste the final mixture before salting it as mustard and pickles already have a lot of salt.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/tomato-tartare/