Sauce vierge

Name: Sauce vierge (Raw tomato sauce)
Cuisine: French
Ingredients: 700 g/1 lb/8 oz ripe tomatoes, peeled, seeded and chopped; 8 tablespoons extra-virgin olive oil; 1 tablespoon each finely chopped tarragon, chives and flat-leafed parsley; 1 tablespoon each finely chopped tarragon, chives and flat-leafed parsley; 1 tablespoon each finely chopped tarragon, chives and flat-leafed parsley; salt and ground black pepper; salt and ground black pepper; 6 black olives, pitted and finely chopped; 2 cloves garlic, finely chopped; 3 tablespoons lemon juice

Raw tomato sauce

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

This suave raw sauce is excellent with grilled tuna and swordfish, poached John Dory or ocean perch.

Ingredients

700 g/1 lb/8 oz ripe tomatoes, peeled, seeded and chopped
8 <

Europe
France
Sauce
Mediterranean
Gluten-free
Vegan
Provence

Method

In a medium-sized bowl, combine the tomatoes, olive oil, lemon juice and garlic, and add salt and freshly ground black pepper to taste. Set aside for 2 hours to allow flavours to blend. Just before serving stir in the chopped black olives and herbs.