Raw Tomato Sauce

Name: Raw Tomato Sauce
Yield: Makes 500 ml
Cuisine: French
Ingredients: 2 tablespoons sherry, or raspberry, vinegar; 2 tablespoons sherry, or raspberry, vinegar; 1 tablespoon caster sugar; 10 basil leaves; 1 tablespoon tomato purée; 450 g overripe vine plum tomatoes (preferably San Marzano), chopped; 450 g overripe vine plum tomatoes (preferably San Marzano), chopped; 2 tablespoons sherry, or raspberry, vinegar; 100 ml olive oil; salt and freshly cracked black pepper; salt and freshly cracked black pepper

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

For me, this can be made successfully only during the hot summer months when the vine-ripened tomatoes are succulent and sweet-tasting. A food mill or ricer-style strainer gives the best results, but a blender is also fine. This sauce is beautiful served with pasta, fish and shellfish.

Ingredients

450 g overripe vine plum tomatoes (preferably San Marzano), chopped
1 tablespoon tomato purée

Europe
France
Sauce
Vegan
Gluten-free
Summer

Method

In a bowl, combine the tomatoes, purée, basil, sugar and vinegar. Cover and leave at room temperature for 2 hours.
Purée the mixture by putting it through a food mill (or blender) to form a smooth sauce.
Whisk in the oil, season to taste and serve at room temperature. The sauce is best used quickly, while super-fresh tasting.