We can’t eat tomatoes in sauce! This time, we will share with you a recipe for an uncooked tomato sauce, which in some regions of southern France has the beautiful name of pistou. Follow our steps to succeed like in Marseille.
After tomato sauces for your preserves and jars, why not Uncooked tomato sauce? In some parts of Provence, this way of preparing tomatoes has a sweet name pistou, which comes from the Latin “pestare”, which means to grind, to grind … with mortar and pestle if we follow tradition.
Today, the mortar is increasingly being replaced by a mixer, but it works just as well. This tomato pesto is very easy to make will allow you to use Ultra fresh tomato sauce Ready to taste. It’s quick to make in minutes and adds a touch of sunshine to many dishes.
And if you don’t know what kind of tomato to choose, apply An elongated type of olive where The answer to the AndesWhich are the most suitable because of the softness and taste. In addition, they contain several seeds.
Provençal tomato pesto recipe
- Blanch the tomatoes for a few seconds in boiling water and then in a bowl of ice. Sow them then Cut the meat into small pieces. If you are in a hurry and your tomatoes are very ripe, use them as is.
- Place in a blender Slice your tomatoes, add garlic and basil. Run the blender to get it Delicious tomato puree . Pour into a salad bowl
- Add olive oil to tomato puree. Mix until the oil and tomatoes are combined!
How do you use tomato pesto in your dishes?
We are tempted to say that This tomato pesto It’s just great on a piece of toasted bread, with some raw ham. But if you want to integrate it into dishes, It is a pasta that adapts in the most delicate wayAdd the Parmesan to the pesto. Another option is to use your own tomato pesto with fish fillet. Your raw tomato sauce would also make a great side dish Your homemade pizza! Get inspired by Chef Alexia Duchêne’s recipe for your dough.