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Sauce vierge — fresh tomato sauce with olive oil and basil
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Source: https://recipheon.com/en/recipes/snacks/sauce-vierge-fresh-tomato-sauce-with-olive-oil-and-basil
About this recipe
Sauce vierge is a French sauce that brings ripe tomato together with extra virgin olive oil, lemon and fresh herbs. In this home version, the tomato stays raw, with its skin, seeds and all its juice going into the bowl. Finely dicing it gives the sauce a pleasant, distinct texture, while basil, parsley and a little garlic add a fresh aroma. Choose a fragrant, ripe tomato that is still firm enough to cut into small dice. First mix the oil and lemon juice, then gently stir in the remaining ingredients. A short rest lets the flavors mingle and the tomato release a little more juice. Stir again before dividing the sauce into four portions so each contains both tomato pieces and the oil and lemon dressing. Everything is prepared without heating, using a knife, a cutting board and one bowl.
Ingredients
For four portions of sauce
200 g ripe red tomato, weighed after removing the stem and hard stem base, with skin and seeds
60 g extra virgin olive oil
20 g freshly squeezed lemon juice, without seeds
6 g fresh basil leaves, washed and dried
4 g fresh parsley, washed and dried leaves only
3 g peeled garlic
1.5 g salt
0.2 g ground black pepper
Steps
Wash and dry the tomato and remove the stem and hard stem base. Weigh 200 g of the prepared tomato. Using a sharp knife, cut it into small dice, about 4–5 mm. Keep the skin, seeds and all the juice released during cutting; collect the juice from the board along with the diced tomato.
AI-generated Gently wash the basil and parsley leaves, dry thoroughly and weigh 6 g and 4 g respectively. Chop them just before adding them to the sauce to keep their fresh aroma. Weigh 3 g peeled garlic and chop very finely so no large, pungent pieces remain in the finished sauce.
Weigh 20 g freshly squeezed lemon juice into a medium bowl, removing any seeds. Add 1.5 g salt and 0.2 g ground black pepper. Stir with a fork to dissolve the salt, then gradually pour in all 60 g olive oil and mix briefly. The liquid will remain light and free-flowing.
AI-generated Transfer all the diced tomato to the bowl, along with all the seeds and collected juice. Add all the chopped basil, parsley and garlic. Stir gently with a spoon, lifting the ingredients from the bottom. The tomato pieces should be evenly coated with oil and lemon, with herbs distributed throughout the sauce.
AI-generated Cover the bowl and let the sauce stand for about 10 minutes at room temperature. Just before serving, stir from the bottom and divide all the sauce into four portions, scraping in the liquid from the sides of the bowl too. It is best served freshly made. If preparing ahead, refrigerate immediately, covered, and use within a day; stir again before serving.
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