Tomato Tartare with Tomato Water
Tartare is the name given to a dish of ground raw beef served with seasonings and herbs. Jacques Pépin's tomato tartare has the look of the original and is delightfully refreshing for a first course. For the sauce, he emulsifies the tomato water (the clear liquid is squeezed from the tomato halves) with olive oil and garnish the dish with herbs. If you don't have enough tomato water for the sauce, add some tomato juice, Bloody Mary mix or V-8 juice.