Mutti® Tomato Tartare

from Chef Carlo Casoni

Grilled Pizza: A Tour of Italy Branzino with Tomatoes and Olives
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Fresh and tangy tomato flavor is the highlight of this simple antipasto recipe. Draining concentrates the complex ripe flavors of the tomatoes and creates a wonderfully spreadable consistency. Serve with crackers or crusty bread or spread on sandwiches as a zesty condiment.


  • 2 (14 oz.) or 1 (28 oz.) can Mutti® Finely Chopped Tomatoes (Polpa)
  • 2 Tbsp. small capers in brine, drained
  • 2 Tbsp. Kalamata olives (about 8 olives)
  • 1/3 cup loosely packed fresh basil leaves
  • 1/3 cup loosely packed fresh parsley
  • 2 Tbsp. extra-virgin olive oil plus more for drizzling
  • Salt and pepper to taste
  • 4 (1/4-inch) thick slices of Pecorino Romano cheese
  • 4 oz. crumbled feta
  • Optional: Balsamic reduction (recipe below)

How to prepare

  1. Pour Mutti® Finely Chopped Tomatoes into a fine strainer and allow to drain for 6 hours or overnight to remove as much moisture as possible.
  2. Chop capers, olives, basil and parsley and combine with the drained tomatoes. Stir in the olive oil and season to taste with salt and pepper.
  3. Using a round form or cookie cutter about 3-inches wide, cut four disks out of the sliced cheese. Next, using the form, top the cheese with ½-cup of the tomato mixture, pressing down to compact it into shape. Carefully remove the form and top with feta cheese. Garnish, if desired, with a drizzle of olive oil, balsamic reduction and a sprinkle of capers. Serve with parmesan crisps or toasted bread slices.

Balsamic Reduction
Simmer ½ cup good quality balsamic vinegar over low heat in a small saucepan for about 15 minutes or until it has reduced to syrup consistency.

Recipe created by Chef Carlo Casoni, Mutti Corporate Chef. Born in Reggio Emilia, Chef Casoni has shared his innovative cucina Italiana with people around the world, cooking on behalf of Mutti and previously as the Head Chef of the Ferrari F1 Team.