Sauce Grelette

Sauce grelette à la tomate fraîche

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 3 handsome ripe tomatoes weighing about 100 g (3½ oz) each
  • 3 tablespoons double cream
  • 2


  1. Wipe the tomatoes and remove the stalks. Plunge them in boiling water for 2 seconds and refresh under cold running water: the skin can now be removed without difficulty. Cut each in half horizontally (that is, with the stalk side facing downwards). Press the halves in your hand to squeeze out seeds and juice. Take one of the tomatoes (two halves) and cut into 1 cm (½ inc