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Le Chaudron recipe
Sauce Vierge à la tomate
Sauce vierge (fresh tomato, olive and caper)
⏱ 15 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6Roma tomatoes, peeled and chopped
150 ml (⅔ cup)extra-virgin olive oil
3 tbspcapers in vinegar
100 g (3½ oz)Nyons black olives, chopped
1bunch of fresh basil, chopped
The juice of 1 lemon
2 tbspbalsamic vinegar
3oil-packed anchovy fillets, chopped
1 pinchfleur de sel (flaky sea salt)
- 6 Roma tomatoes, peeled and chopped
- 150 ml (⅔ cup) extra-virgin olive oil
- 3 tbsp capers in vinegar
- 100 g (3½ oz) Nyons black olives, chopped
- 1 bunch of fresh basil, chopped
- The juice of 1 lemon
- 2 tbsp balsamic vinegar
- 3 oil-packed anchovy fillets, chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the tomatoes and cut into even 5 mm (¼ in) dice.
- Finely chop the anchovies and olives; drain the capers and chop roughly.
- Mix the tomatoes, capers, olives and anchovies in a large bowl.
- Add the chopped basil, extra-virgin olive oil and lemon juice.
- Add the balsamic vinegar and stir well.
- Season with salt and pepper and let stand for 30 minutes at room temperature.
- Taste and adjust, then serve lukewarm over grilled fish or white meat.
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