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Tartare of assorted tomatoes and its granita of basil pesto


for 2 covers:

  • 1 green tomato 
  • 1 purple tomato 
  • 1 yellow tomato 
  • 1 red tomato 
  • 20 grs of basil
  • Didden pesto dressing
  • Olive oil, salt and pepper
  • Granita : 1 dl of water, 50 grs of sugar and chopped basil


  • Peel and banch the tomatoes and cut them in cubes ("en brunoise") 
  • How to make the granita : add some chopped basil to cold sugar syrup and put it in the freezer for 1 hour. Stir from time to time 
  • Season the tomatoes with the pesto dressing 


  • Arrange the tomatoes in a 3/4 circle 
  • Add the granita onto the tartare and on the plate 

Culinary vocabulary

  • Peel and blanch (French "emonder"): to remove the skin from a tomato by soaking it into boiling water for 10 seconds and allow it to cool down in a sald bowl, with some ice cubes and a little water.
Enjoy your meal!