Tomato and savory sauce
Ingredients
- 2 kg tomatoes
- 3 garlic cloves, crushed
- 15 g savory leaves, finely chopped
- Olive oil, for frying
- 10 g Parmesan, grated
- Pinch of Espelette pepper
- Fleur de sel and freshly ground black pepper
Instructions
1
Wash and peel the tomatoes.
2
Cut them into quarters, remove the seeds and cut into small cubes.
3
Place the tomatoes, fleur de sel, freshly ground black pepper, garlic, savory leaves and Espelette pepper in a pan and cook over a low heat, stirring occasionally.
4
The moisture from the tomatoes should be completely absorbed.
5
Remove from the heat and add a generous splash of olive oil, mixing with a whisk. Add the Parmesan and season to taste.
6
Store in a sealed container in the fridge.
Notes
Serve this sauce as an hors d’oeuvre on toasted baguette, with pasta or with a soft cheese such as burrata.
