My little oriental market
- The stars: My Campari tomatoes chosen very ripe for their sweet taste
- The essentials: A large red pepper that will give body to the sauce
- The punch: Beautiful, well-flavored garlic cloves
- My spice treasures: Smoked paprika and my sumac brought back from Lebanon
- Liquid gold: My best olive oil to sublimate everything
- The green touch: Fresh parsley from my small garden
- The basics: Salt and freshly ground pepper for balance
My step-by-step method
- The freshness base
- I cut my tomatoes into nice regular wedges so that they take the sauce well.
- The magic of sauce
- In my blender, I turn my pepper and garlic into a silky sauce. I add my spices, my olive oil, everything must be well mixed.
- The perfect union
- I pour my sauce over my tomatoes, mix gently, then add my parsley.
- Time for rest
- Patience is key, I let the flavors marry for half an hour.
