Sauce Vierge
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Lovely Sauce of Tomatoes with Herbs, Lemon Juice and Olive Oil
There are many Sauce Vierge recipes. This one is simple and works very well. Preferably make it an hour or so before it is used.
Some ingredients Picture
- Chop the tomatoes into quarters. Squeeze out the pips with your thumb and finger preserving the juice and pips. Chop the tomatoes and transfer to a dish. Put the pips and juice into a sieve and add the juice to the chopped tomato.
- Finely chop the herbs and add to the tomato. Peel and crush the garlic and add to the tomatoes. Stir in a bare two tablespoonfuls of good olive oil.
- Stir the sauce, add a pinch or two of salt and a squeeze or two of lemon juice to taste. Put to one side Zoom and use when needed.
Serve with: Red Snapper Recipe
Notes: This was made in January using amazing Italian baby tomatoes, some excellent supermarket (Waitrose) Basil and some lovely Italian olive oil from Lake Como.
Categories: ctomato csauce cother cvegetarian Recipe Id: r1823