Hotel Eden Roc’s tomato tartar with avocado cream

23 Jul 2021 | Updated on: 27 Sep 2022 |By Luxury London

Light, colourful and bursting with fresh, seasonal flavours, this elegant dish created by chef Marco Campanella of the Hotel Eden Roc in Ascona is the perfect way to start a summer dinner party or long al fresco


For the tartar15 Ramati tomatoes10 pine nuts, briefly roasted in a panSaltPepperGarlicBasil leaves

For the tomato cream400g tin peeled Pelati tomatoesOlive oilSalt

For the tomato water for tomato stockTomato flesh from the Ramati tomatoes20 cherry tomatoesMazzetti vinegarSaltPepperOlive oil½ onion

For the tomato stock5g sugar25g Aceto Mazzetti350ml tomato water100ml white wine25g Noilly Prat25g carrots100g shallots30g fennel30g cherry tomatoes3 mushroomsPepper, bay leaf, mustard seeds, coriander, tarragon1 garlic bulb

For the avocado cream2 ripe avocados2 tbsp sour creamSaltCayenne pepper1/2 lime, juice only


  1. To make the tartar, score the Ramati tomatoes and blanch in salted water for 10 seconds, rinse in ice water and peel off the skin. Then season with salt, pepper, garlic and basil leaves.
  2. Dry in the oven at 80 degrees for 2 hours. Cut into small cubes and season with toasted pine nuts and balsamic vinegar, adding salt if necessary.
  3. To make the tomato cream, stew the Pelati tomatoes slowly in a saucepan until there is no more liquid. Then blend with a hand blender. Season with salt and olive oil.
  4. To make the tomato water, use the tomato pulp for the tomato water, add the cherry tomatoes, marinate with salt, Mazzetti vinegar, olive oil, a pinch of pepper, basil and half an onion and leave to marinate for 15 minutes. Blend with a hand blender and strain.
  5. For the avocado cream, mix all ingredients until creamy.
  6. To make the tomato stock, combine all stock ingredients in a pot and cook on the stove until it is reduced by half.
  7. Arrange the tomato tartar in a dish and decorate with the tomato cream, avocado cream, and fresh basil leaves to your liking.
  8. Pour the tomato stock in the bottom of the dish as a base.

Read more: San Domenico Palace’s Pasta e Seppia