Zestway Roasted Tomato

Name: Zestway Roasted Tomato
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 3 beefsteak tomatoes Tomato; 1 shallot (peeled, cut in 3) Shallot; 4 thyme branches Thyme; 1 garlic clove in skin Garlic; 2 cl olive oil (20 ml) Olive Oil; salt Salt; pepper Pepper

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

From a starred kitchen.

Ratio

Olive Oil 20 ml

Ingredients

Tomato — 3 beefsteak tomatoes
Shallot — 1 shallot (peeled, cut in 3)
Thyme — 4 thyme branches
Garlic — 1 garlic clove in skin
Olive Oil — 2 cl olive oil (20 ml)
Salt — salt
Pepper — pepper

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Zestway Roasted Tomato wants a blender — make it from this page.

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

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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Jean Imbert. French. Cited awards include: Michelin 1* (Plaza Athénée).

Originally published as Roasted Tomato Sauce (Tomates Farcies).

Adapted from a Jean Imbert recipe (Jean Imbert / Do In Paris (tomates farcies, 4 servings)).

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 — its companion jar is below.

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 Jean Imbert / Do In Paris (tomates farcies, 4 servings) (published as “Roasted Tomato Sauce (Tomates Farcies)”). Full citation lives in Provenance.

Companion jar