Tomato Vinaigrette


This sauce can be an obsession. It is easy to make, and on warm pasta, pasta salads, grilled fish hot or cold, asparagus hot or cold, meats, and grilled garlic bread as a snack, it’s sublime. The explosion of herb perfume when poured over hot vegetables or pasta is for me what summer is all about.

Do not assemble the sauce until you are going to use it. The sauce is better very loosely mixed, not as an emulsion.


  • 1 cup tomato concasse
  • ¼ cup mixed herb leaves, such as basil, marjoram, tarragon, thyme, or fennel, coarsely chopped
  • ¼ cup fresh lemon juice or vinegar
  • 2 large shallots, peeled, coarsely chopped
  • 1 cup extra virgin olive oil


Put all the ingredients in a bowl and stir briefly.