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sauce provençale à la tomate crue

English Name:

raw Provençal-style tomato sauce

Comments:

This is a cold, cream-based sauce that goes well with cold, poached fish. For me it conjures images of a French summer lunch al fresco.

Serving Suggestion:

saumon poché froid
sauce provençale à la tomate crue
risotto aux herbes fraîches

click picture to enlarge

Ingredients:

180 grams plum tomatoes, peeled, seeded, finely diced
fine salt
1 tablespoon minced parsley
1 teaspoon puréed garlic
60 milliliters heavy cream, whisked until slightly thickened, but not whipped firm
1/2 teaspoon Dijon-style mustard
1/2 tablespoon sherry vinegar
1/2 teaspoon Worcestershire sauce
dash Tabasco sauce
salt, to taste

Instructions:

1.	Mix the tomatoes with a little fine salt and set aside in a strainer to drain.

2.	Combine the parsley and garlic and mince together until paste-like.

3.	Combine the cream, mustard, vinegar, Worcestershire, and Tabasco. Add parsley-garlic mixture and combine. Season with salt to taste. Refrigerate until needed.

4.	Just before serving, combine cream mixture with the drained tomatoes.

Yield:

3 to 4 servings.

Reference:

Simone Beck, Food and Friends, 1991, page 487.

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