Sauce Vierge

• 1 cup extra virgin olive oil
• 2 tomatoes, peeled, seeded and diced
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh chervil or 1 teaspoon dried
• 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
• 1 teaspoon whole coriander seeds, crushed or 1 teaspoon ground
• 2 cloves garlic, chopped
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

1. Combine all ingredients in blender or food processor and process until well blended.
2. Taste,adjusting seasoning if necessary.
3. Pour into warm bowl and set in saucepan of hot water.
4. Set aside to keep warm.
5. Flavors will develop on standing.
6. Sauce should be served lukewarm, not hot.

extra virgin olive oil, tomatoes, parsley, chervil, tarragon, coriander seeds, garlic, lemon, salt

Taken from cooking.nytimes.com/recipes/2269 (may not work)