Créosa Sauce

Sauce creosa

Preparation info

    • Difficulty


    • Ready in

      45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

It is difficult to make this particular sauce for fewer than eight to ten people, but it keeps well for several days and even improves with keeping.


  • 1 onion weighing about 150 g (5½ oz)
  • 3 tomatoes weighing about 400 g (14 oz) altogether
  • 1 small cucumber


  1. Peel the onion and the cucumber. Cut the latter in half lengthways and remove the seeds with a teaspoon. Remove the stalks from the pepper and shake out any remaining seeds. Remove the stalks from the tomatoes, cut them in half and press to squeeze out the seeds and juice.
  2. Cut all the vegetables into small dice the size of very small peas and place in a stonewa