Tomato Tartar

• 2 pounds plum tomatoes (10-12)
• 1/4 sweet onion, like Vidalia, finely chopped
• 3 tablespoons Dijon mustard
• 3 tablespoons mayonnaise
• 1 tablespoon beef stock
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon capers
• 1/2 teaspoon Tabasco sauce
• Salt and freshly ground black pepper
• 2 hard-boiled eggs, grated, for serving

1. Bring a large pot of water to a boil and submerge the tomatoes.
2. Boil until the skin begins to split, about 2 minutes.
3. Drain and let sit until cool enough to handle.
4. Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger.
5. (Youll lose some of the liquid, and thats O.K.)
6. Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.
7. Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning.
8. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour.
9. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.

tomatoes, sweet onion, mustard, mayonnaise, beef stock, worcestershire sauce, capers, tabasco sauce, salt, eggs

Taken from cooking.nytimes.com/recipes/12728 (may not work)