Gastronomixs

Antiboise

A classic vegetable vinaigrette based on tomatoes and green herbs.

Recipe makes one litre.

Antiboise

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Ingredients

300

g

shallots

6

cloves

garlic

4

sprigs

tarragon

4

sprigs

basil

600

g

poultry stock

100

g

olive oil

100

g

juice from tomatoes

50

g

lemon vinegar

20

g

balsamic vinegar

16

 

tomatoes (pomodori)

 

 

pepper

 

 

salt

Preparation method

  • Bring the cleaned shallots, garlic, tarragon, basil, and poultry stock to the boil and reduce to half.
  • Pass through a fine conical sieve.
  • Peel the tomatoes and remove the seeds. Collect the juice and use it in the sauce. Dice the tomato flesh into 0.5x0.5cm pieces.
  • Mix all the ingredients and season with salt and pepper.
  • Store at 4°C.

Serving suggestions

  • Variation tip: use different types of vinegar such as white or red wine vinegar, sherry vinegar, tarragon vinegar, or apple cider vinegar.
  • Variation tip: use several tomato varieties such as cherry tomatoes, beef tomatoes, tiger tomatoes, and coeur de boeuf tomatoes.
  • Variation tip: use roasted garlic or confited garlic instead of fresh garlic.

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