Strawberry Tomato Sauce Vierge

Name: Strawberry Tomato Sauce Vierge
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 1 tomato (160 g) Tomato; 8 g Arrowroot; about ½ shallot (4 g) Shallot; about ¼ bunch (4 g) Chives; about ¼ bunch (4 g) Chervil; about ¼ bunch (4 g) Tarragon; 60 g Strawberry; 1 plum tomato, large, peeled, deseeded and cut into 1/2 cm dice Tomato; about 2 Tbsp (27 ml) Olive Oil

Independent adaptation of a publicly published Claude Bosi recipe. Not affiliated with, sponsored by, or endorsed by Claude Bosi.

FINISHING SAUCE · SCALLOPS & WHITE FISH

In the published recipe, this is the finishing sauce for baked scallops with strawberry-tomato sauce vierge.

Claude Bosi's strawberry-tomato sauce vierge for scallops.

On the jar

VIERGE

Method: simmer
Yield: about 1¼ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Tomato 160 mlOlive Oil 27 ml

Ingredients

Tomatoabout 1 tomato (160 g)
Arrowroot8 g
Shallotabout ½ shallot (4 g)
Chivesabout ¼ bunch (4 g)
Chervilabout ¼ bunch (4 g)
Tarragonabout ¼ bunch (4 g)
Strawberry60 g
Tomato1 plum tomato, large, peeled, deseeded and cut into 1/2 cm dice
Olive Oilabout 2 Tbsp (27 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 10 TOMATOS, 1 SHALLOT, 2 BUNCHES CHIVES, 2 BUNCHES CHERVIL, 2 BUNCHES TARRAGON.
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

Get Strawberry Tomato Sauce Vierge + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Strawberry Tomato Sauce Vierge wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 4 national awards

Sun-Dried Tomato Sauce Vierge★★★ KITCHENOn the jar: VIERGE
Papaya-Mango Sauce★★★ KITCHENOn the jar: VIERGE
Sauce RavigoteNATIONAL AWARD WINNEROn the jar: RAVIGOTE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Claude Bosi works in French / Lyonnaise at Bibendum; credentials include Michelin 2* (Bibendum, London); Michelin 2* (Hibiscus, historically).

Adapted from a Claude Bosi recipe (Claude Bosi / Great British Chefs (baked scallop strawberry tomato)).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Claude Bosi / Great British Chefs (baked scallop strawberry tomato) (published as “Strawberry Tomato Sauce Vierge”). Full citation lives in Provenance.

Companion jar