Sungold Sauce Vierge
This fresh tomato sauce is somewhere between a sauce, a salsa, and a vinaigrette. It’s wonderful on roasted fish, grilled bread, or as a dressing for pasta salad.
Makes 2 cups
INGREDIENTS
1 pint sungold tomatoes, diced
1 small shallot, minced
1 small garlic clove, minced
1 tablespoon tarragon, minced
1 tablespoons parsley, minced
1 teaspoon champagne vinegar
3 tablespoons extra virgin olive oil
1 lemon, zested
METHOD
Combine all the ingredients in a bowl and season generously with salt and pepper. Let sit for 10 minutes and adjust the seasoning with salt and vinegar. It’s best used the day it’s made but can be kept refrigerated for a couple of days.
Note: Feel free to play around with the ingredients. Substitute heirloom tomatoes for sungold. Basil for tarragon. Chili for black pepper. Taste and adjust.
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