Ripe and saucy tomatoes

September 30th, 2012

….. essence of sunshine

 When it comes to sauces, Alain Ducasse knows what he is up to.   So, when September’s tomatoes are at their flavor peak,  he tweaks the classic French vinaigrette  to create a rosy tomato variation.  This version leaves out his roquette and sage flowers, which don’t grow in my window sill garden….but snipped, fresh thyme, rosemary – or of course (!) basil – add zip.

Tomato Vinaigrette

1 ripe,  medium tomato, skinned and chopped, then  pressed through a small sieve into a bowl:  to yield 6 or 7  Tablespoons.

2 t./10 ml sherry vinegar

1 T. + 1 t./20ml  best olive oil

pinch of sea salt and freshly ground white pepper

7 basil leaves

Whisk the vinegar and oil – adding it in a fine stream – together and add s. & p.  Gradually stir/whisk in the pulpy tomato juice, just enough (may take 5 or 7 Tablespoons ) until it emulsifies into a thick dressing.  Mince 3 of the basil leaves and stir them into the vinaigrette, and use the rest for garnishing the salad or fish or ……….whatever you wish: this is such a versatile, saucy dressing!  Slices of yellow, orange and green tomatoes, poached or grilled salmon, whole or sliced new potatoes alongside – all are perked up with this savory vinaigrette.

This  Tomato Vinaigrette  was inspired by an article on Ducasse in the Sunday SudOuest magazine, to be served with sliced tomato salad and fresh (brebis) sheep’s milk cheese.