PANTRYFLEX

On the jar: Ivorybench Tomato–garlic Balsamic

shake · dressing

★ STARRED KITCHENPrep 5 min

Ivorybench Tomato-Garlic Balsamic

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

From a starred kitchen.

Ratio

Ratio by volume: Balsamic 30 ml, Olive Oil 30 ml
Balsamic 30 mlOlive Oil 30 ml

Ingredients

  • Tomato — 6 cherry tomatoes blanched+peeled
  • Garlic — 2 garlic cloves
  • Balsamic — 2 Tbsp balsamic vinegar (30 ml)
  • Olive Oil — 2 Tbsp olive oil (30 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (1 g)

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Olive Oil.
  2. Add finishing notes: Tomato, Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Pascal Aussignac works in Gascon / southwest French at Club Gascon; credentials include Michelin 1* (Club Gascon, London, historically).

Originally published as Tomato–Garlic Balsamic Dressing.

Adapted from a Pascal Aussignac recipe (Pascal Aussignac / Ocado (salade niçoise)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Pascal Aussignac / Ocado (salade niçoise) (published as “Tomato–Garlic Balsamic Dressing”). Full citation lives in Provenance.

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