Strawberry Tomato Sauce Vierge

Name: Strawberry Tomato Sauce Vierge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 160g cold tomato water (from 1kg ripe tomatoes + 10g fleur de sel + 5g sugar) Tomato; 8g of arrowroot Arrowroot; 4g of shallots, finely diced Shallot; 4g of chives, chopped Chives; 4g of chervil, chopped Chervil; 4g of tarragon, chopped Tarragon; 4 strawberries, hulled and cut into 1/2 cm dice Strawberry; 1 plum tomato, large, peeled, deseeded and cut into 1/2 cm dice Tomato; 25g of extra virgin olive oil Olive Oil

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

Vierge from a starred kitchen.

Ratio

Tomato 160 mlOlive Oil 27 ml

Ingredients

Tomato — 160g cold tomato water (from 1kg ripe tomatoes + 10g fleur de sel + 5g sugar)
Arrowroot — 8g of arrowroot
Shallot — 4g of shallots, finely diced
Chives — 4g of chives, chopped
Chervil — 4g of chervil, chopped
Tarragon — 4g of tarragon, chopped
Strawberry — 4 strawberries, hulled and cut into 1/2 cm dice
Tomato — 1 plum tomato, large, peeled, deseeded and cut into 1/2 cm dice
Olive Oil — 25g of extra virgin olive oil

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.