Cherry tomatoes, shallot and capers in gently warmed olive oil with lemon and basil; a fresh French sauce for grilled fish or chicken. Serves 4.
200g
1piece
1tbsp
100ml
0.5piece
10g
0.5tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 100ml | — | — | |
| 5 | | 0.5piece | — | — | |
| 6 | | 10g | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1pinch | — | — |
Lay the cherry tomatoes on the chopping board.
Cherry tomatoes · 200 g
Put the tomatoes in the mixing bowl.
Lay the shallot on the board.
Shallots · 1 pieceAdd the capers.
Capers · 1 tbspPour the olive oil into the small saucepan.
Extra-virgin olive oil · 100 ml
Warm it gently over a low heat for about 1½ minutes, then take it off the heat; it should feel warm, not hot.
Pour the warm oil over the tomatoes and stir gently.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceLay the basil leaves on the board.
Fresh basil leaves · 10 gAdd the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Lay the cherry tomatoes on the chopping board.⏱ 5sResultCherry tomatoes |
| 2 | Cherry tomatoesstep 1 |  | Cut them into quarters.⏱ 2 minResultQuartered cherry tomatoes |
| 3 | Quartered cherry tomatoesstep 2 | | Put the tomatoes in the mixing bowl.⏱ 10sResultQuartered cherry tomatoes |
| 4 | 1 piece | | Lay the shallot on the board.⏱ 5sResultShallots |
| 5 | Shallotsstep 4 | | Peel it and chop it very finely.⏱ 1 minResultChopped shallot |
| 6 | Chopped shallotstep 5 | | Add it to the tomatoes.⏱ 5sResultTomatoes and shallot |
| 7 | 1 tbsp | | Add the capers.⏱ 5sResultTomatoes, shallot and capers |
| 8 | 100 ml | | Pour the olive oil into the small saucepan.⏱ 10sResultExtra-virgin olive oil |
| 9 | — | | Warm it gently over a low heat for about 1½ minutes, then take it off the heat; it should feel warm, not hot.⏱ 1 min 30sResultWarm olive oil |
| 10 | Warm olive oilstep 9 | | Pour the warm oil over the tomatoes and stir gently.⏱ 20sResultWarm vierge |
| 11 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 12 | Lemonstep 11 |  | Squeeze in the juice.⏱ 20sResultVierge with lemon |
| 13 | 10 g | | Lay the basil leaves on the board.⏱ 5sResultFresh basil leaves |
| 14 | Fresh basil leavesstep 13 | | Roll them up and slice them finely.⏱ 30sResultShredded basil |
| 15 | Shredded basilstep 14 | | Stir in the basil.⏱ 10sResultVierge with basil |
| 16 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted vierge |
| 17 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned vierge |
| Total Time | 9 min 40s | ||
| Nutrient | Per serving |
|---|---|
| 227kcal | |
| 1g | |
| 23g | |
| 3g | |
| 5g | |
| 3g | |
| 1g | |
| 386mg |
Cherry tomatoes, shallot and capers in gently warmed olive oil with lemon and basil; a fresh French sauce for grilled fish or chicken. Serves 4.
What you’ll doYou will quarter cherry tomatoes and chop a shallot, pour gently warmed olive oil over them with capers, then add lemon juice, basil and seasoning.
