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Tomato with Tarragon, Olive Oil and Fleur de Sel

I recently received an email entitled “Invitez la tomate dans vos assietes!” Invite a tomato (on) to your plate. I immediately thought of this simple, yet extravagantly tasty way to accept that invitation: Tomato and tarragon ~ a classic pairing.

I rarely used to peel tomatoes. If they were the fresh, luscious tomatoes from my grandfathers’ gardens, I would eat them whole, too impatient for peeling and finding the texture of the skin an added bonus. If I’m using out of season grocery store tomatoes, I usually bake or roast them, again avoiding any peeling. But recently while visiting France, I had a simple, peeled tomato drizzled with olive oil, and then sprinkled with some fleur de sel and tarragon. This entrée made a convert out of me ~ I now peel my tomatoes! Et voila:

Tomatoes with Tarragon, Olive Oil and Fleur de Sel


  • tomatoes
  • fresh tarragon
  • fleur de sel
  • extra-virgin olive oil


  1. How to peel tomatoes: Put some ice and cold water in a large bowl and place by the stove.  Bring a large pot of water to a boil. Make a shallow “X” on the bottom of each tomato (not the stem end). Place the tomato on a slotted spoon and dip into the boiling water for about 3 – 5 seconds.  Plunge the tomato into the ice bath. The edges of the “X” will have curled a little, allowing you to grasp the end and peel off the skin.
  2. Chop some of the tarragon.
  3. Place the tomato stem side down on a small plate. Drizzle with the olive oil. Sprinkle on the salt and tarragon and serve.

A perfect summer taste sensation.



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