This recipe was taken from Francis Lam's story on how to make and modify beurre blanc
From The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman (Scribner, 2007). Copyright 2007 by Michael Ruhlman.
Ingredients
Ingredients
Never seed tomatoes for this or any other sauce. Much of the tomatoes flavor is contained in its center, in the pulp and gel that surround seeds and even possibly the seeds themselves. The flavor difference is dramatic.
With this recipe, the only thing you have to cook is the pasta. My cousin Edda makes it all summer long. This is the freshest, purest-tasting recipe I have found for a sauce of raw tomatoes and uncooked seasonings. You rub a bowl with garlic, dice up ripe tomatoes, leaving their skin and seeds intact, tear a few leaves of fresh herbs over the tomatoes, twirl in a thread of olive oil and finish with salt and pepper. Nothing could be easier, or taste better. In some country houses, you might find capers and oregano in the bowl, or hot pepper and crushed garlic, or mint or even celery leaves. Everything in this dish is about what the country cook has on hand.
Ingredients
This is a basic vinaigrette only instead of being cold, it's mixed together in a medium hot pan, which intensifies the flavor of the tomato and the sweetness of the shallot. This is a great sauce for white fish, halibut or cod or tilapia (and would do wonders for the ubiquitous boneless chicken breast). But it also it works well with boiled new potatoes, salt cod, or a combination of boiled new potatoes, or other root vegetables, and salt cod or smoked trout.