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Le Chaudron recipe
Sauce vierge tomate-olive-basilic
Sauce vierge with tomato, olive and basil
⏱ 15 minServes 6Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
3ripe tomatoes
10pitted black olives
4 tbspolive oil
1 tbsplemon juice
6 sheetsfresh basil
1shallot
1 pinchsalt
1 pinchpepper
- 3 ripe tomatoes
- 10 pitted black olives
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 6 sheets fresh basil
- 1 shallot
- 1 pinch salt
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dip the tomatoes in boiling water for a few seconds, peel, seed and cut the flesh into small dice.
- Put the diced tomatoes in a bowl and add the black olives, thinly sliced.
- Peel and finely chop the shallot and add it with the fresh basil cut into thin strips.
- Pour over the olive oil and lemon juice and stir gently, never adding sugar.
- Season with a pinch of salt and pepper and stir once more.
- Chill about 30 minutes so the flavors blend, then serve over fish.
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