Name: Tomato Sauce (Sauce vierge)
Yield: For six to eight people
Cuisine: French
Ingredients: 4 level tablespoons fromage blanc; 1 whole unpeeled clove of garlic; 2 level tablespoons water; 8 crushed coriander seeds; 1 tablespoon chopped tarragon; 2 tablespoons chopped parsley; 3 fresh tomatoes; 2 tablespoons chopped chervil; salt, pepper; 1 level teaspoon Worcestershire sauce; 3 tablespoons olive oil; 1 level tablespoon mustard

Preparation info

For
six to eight
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

3 fresh tomatoes
1 whole unpeeled clove of garlic
2 tablespoons

Method

Skin the tomatoes, cut them in half and press them in the palm of your hand to squeeze out the seeds and excess juice. Cut them into tiny dice.
Simply put all the ingredients together in the pan, stand it in a bain-marie and let the sauce heat through gently.