Fresh Tomato, Lemon, and Olive Oil Sauce

Preparation info

  • Difficulty


  • Makes Approximately

    2½ Cups

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

This sauce can easily becomes an obsession because it tastes so good and is so easy to make. On warm pasta, pasta salad, grilled fish hot or cold, asparagus hot or cold, meat, and as a snack on grilled garlic bread, it’s sublime. For me the explosion of herb perfume that arises when the sauce is poured over hot vegetables or pasta is what summer is all about, even in the middle of winter (if the tomatoes are ripe). The sauce tastes best if made half an hour before you want to use it.


  • 1 cup chopped tomatoes
  • ¼ cup mixed fresh herb leaves, such as basil, marjoram, tarragon, and thyme, coarsely chopped
  • ¼ cup freshly squeezed lemon juice or good white wine vinegar
  • 2 large shallots, peeled and coarsely chopped
  • 1 cup extra virgin olive oil
  • Sea salt
  • freshly ground black pepper


Put all the ingredients except the salt and pepper in a bowl and stir briefly. Season.