Basic Recipes

Tomato and savory sauce

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.

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