'Sauce vierge (literally, virgin sauce) was created in 1976 by Michel Guérard, one of the forces behind the lighter, fresher nouvelle cuisine that sprang up in reaction to cuisine classique, dripping with all its hefty mother sauces.'
The base of my version is chopped fresh tomatoes & chopped preserved lemons. All the other things are optional, such as: an anchovy, herbs, oil, etc. The sauce may be heated through in any manner, or spooned room temp over hot cooked rice n' veg, or meat. Keeps well in fridge or freezer.July 4, 2017
Surely this makes 4+ cups? 1.5 lbs of tomatoes would be 3 cups pureed, and choppped would take a bit more room.This is such a crazy ton of olive oil! I used maybe 1/3 cup and it was more than generous for the uncooked version. The tomato juices and oil puddle in the bottom of this dish- i actually drained that and used as a salad dressing for some greens which was very tasty!
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