Michel Guérard's Sauce Vierge

It's called sauce vierge (literally virgin sauce)—a miraculous fresh tomato sauce you can spoon over fish or vegetables or pasta or anything summer throws at you. It was created in 1976 by Michel Guérard, one of the forces behind the lighter, fresher nouvelle cuisine that sprang up in reaction to cuisine classique, dripping with all its hefty mother sauces.

3 large, very ripe tomatoes (about 1 ½ pounds)

2 whole, peeled garlic cloves, lightly smashed

¼ cup roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, basil, cilantro)

1 cup extra-virgin olive oil (or to taste)

Freshly squeezed lemon juice, to taste

Salt and freshly ground pepper, to taste

Pinch of ground coriander (optional)

Directions at food52.com

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