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Sauce Vierge

Sweet tomatoes marinated in lemon juice and olive oil served with fresh herbs are the core ingredients of this delicious summer sauce.

Course Dinner, Lunch, Snack, Supper
Cuisine French
Keyword Fresh Herbs, lemon juice, olive oil, tomatoes
Prep Time 10 minutes
Servings 4

Ingredients

Core ingredients –

  • 75g good quality olive oil
  • 225g peeled tomatoes, finely chopped
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ – ¼ teaspoon sugar, optional, to taste
  • 2 tablespoons lemon juice
  • 10g – 15g finely chopped herbs – I like parsley and basil but also use chervil, tarragon and chives

Optional extras –

  • 25g peeled shallots, finely chopped – or use red onion
  • 4g/1 clove of garlic, peeled and crushed
  • 25g pitted and chopped black olives
  • 20g capers, rinsed
  • 2 anchovies, finely chopped (NB if using anchovies, do not add any salt. Only add salt after you have tried the mixture and add to taste.)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Either: 4 – 6 hours before you want to serve the sauce – prepare the tomatoes: peel, halve, remove the stem and seeds and then finely chop the tomatoes.

  3. Finely chop the shallots/onion and crush garlic. (If using.)

  4. Mix the tomatoes, onion, garlic, lemon juice, sugar (if using), salt and pepper, olive oil and any of the optional extras. Stir well and set aside to infuse for 4 – 6 hours.

  5. When you are ready to serve the sauce, finely chop/shred the fresh herbs.

  6. Stir into the sauce and serve.

  7. Or: if you do not have time to prepare in advance: prepare the tomatoes: peel, halve, remove the stem and seeds and then finely chop the tomatoes.

  8. Finely chop the shallots/onion and crush garlic. (If using.)

  9. Mix the tomatoes, onion, garlic, sugar (if using), salt and pepper, olive oil and any of the optional extras. in a saucepan. Stir well and heat over a moderate heat for 1 minute. Add the lemon juice and leave to cool for 25 – 30 minutes

  10. When you are ready to serve the sauce, finely chop/shred the fresh herbs.

  11. Stir the into the sauce and serve.

  12. NB: if using any of the optional extras, add them with the tomatoes.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • bowl for the tomatoes
  • mixing bowl or saucepan

How can you serve Sauce Vierge?

You can serve it alongside fish, chicken or pasta. We also enjoy it with grilled aubergine and/or halloumi and fresh burrata cheese. You could use it to make bruschetta as well. Just use your imagination! I have served it here with some pan-fried sea bass with which we ate some mashed potatoes and snap pea and petit pois, on the side.

How to skin tomatoes:

  1. Pour boiling water over the tomatoes and leave for 1 minute.
  2. Remove from the water and make a slice into the tomato skin.
  3. The skin should peel off easily.