From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
Listen & SubscribePopular on Food52
17 Comments
Pomme D.
December 26, 2021
One of the most interesting versions of Sauce Vierge I’ve had included minced ginger. It was superb on grilled salmon.
Guadalupe L.
August 20, 2020
Yes, indeed, this should be the sixth mother sauce but with a twist, it would be the first raw mother sauce. Tomatoes, which originated in the Americas, have been used since ancient times to make the favorite raw sauce to accompany typical dishes throughout Latin America, namely "pico de gallo." So, please, give credit where credit is due.
girlwithaknife
June 26, 2017
I've made this (sans simmering) even before hearing about the origins of this sauce. Great on hot dogs too!
Caroline M.
June 25, 2017
I'm so with you on not peeling and seeding tomatoes. Why would you throw half the tomato away?!
BerryBaby
June 25, 2017
Our mother used to make something similar in the 1950's, but she would add a little bit of vinegar and call it tomato salad. Big fresh tomatoes out of the garden with fresh herbs we loved it
cosmiccook
June 25, 2017
I just made this dish and the sauce is superb. I am making it and quadrupling the amount. I also can't wait to try Alon's dish in his restaurant--where no doubt he uses his pizza oven. Now This sauce could count as a mother sauce!
http://www.epicurious.com/recipes/food/views/char-broiled-asparagus-with-citrus-bagna-cauda?mbid=nl_06132017_Daily_CTN_PM_FromAnna%20(1)&CNDID=32455730&spMailingID=11251852&spUserID=MTI5MTQ1NzU4Njk0S0&spJobID=1181151414&spReportId=MTE4MTE1MTQxNAS2
http://www.epicurious.com/recipes/food/views/char-broiled-asparagus-with-citrus-bagna-cauda?mbid=nl_06132017_Daily_CTN_PM_FromAnna%20(1)&CNDID=32455730&spMailingID=11251852&spUserID=MTI5MTQ1NzU4Njk0S0&spJobID=1181151414&spReportId=MTE4MTE1MTQxNAS2
cosmiccook
June 25, 2017
@Tim from Wpg--I've been making that Silver Palate dish WITH the brie for over 23 years at Jazz Fest (N.O). I've tried every type of cheese--and while goat is good--Brie is the best! I've even tried triple-cream but there's something about Brie. If I recall the caption at the top of the recipe--this dish came from Sardinia? No doubt 20+years ago Brie was the closest cheese to what assuredly was some cheese made only on that island. I add olives & chokes to it. I need to clean out my attic so I can retrieve that book!
PS007
June 25, 2017
Hasn't everyone made this in some form as others have mentioned for bruschetta, salsa etc...
I would be careful throwing around terms like low-calorie and light with this recipe. One serving has over 50g of fat and roughly 500 calories.
I would be careful throwing around terms like low-calorie and light with this recipe. One serving has over 50g of fat and roughly 500 calories.
BerryBaby
June 25, 2017
I make something similar every tomato season with less olive oil and a splash of vinegar.
FS
June 21, 2017
Mark Bittman has a very similar recipe which he calls "raw tomato" sauce, to be served with hot pasta. Delicious, to be sure.
I make a version of this virgin sauce with a little less olive oil and some vinegar instead of lemon juice and call it salad.
I make a version of this virgin sauce with a little less olive oil and some vinegar instead of lemon juice and call it salad.
Ali W.
June 21, 2017
In Mexico, we call this "salsa mexicana" (or, as it is known in America, pico de gallo) :P
Kristen M.
June 21, 2017
Yes, this is very similar! But the sauciness that comes from the olive oil gives it a different feel. I love that, with both, every cook can customize to their tastes and what they have on hand.
Join The Conversation