This recipe finds its origin in southern Spain and can be traced back to the 12th century. It combines the warmth and appealing flavors of Andalusia and the Middle East. This rouille without garlic is delicately flavored with piment d’Espelette. A creation of : Gérald Passedat, who owns the Micehlin Star restaurant "Le Petit Nice" in Marseille
food pairings: fish soups, pasta , pizza.
ingredients: tomato 39,2% (tomato, tomato juice), dried tomato in olive oil 30% (rehydrated dried tomato 51%, olive oil, salt, sugar, vinegar), extra virgin olive oil, white onion, balsamic vinegar (wine vinegar, grape must, coloring: caramel, sulfites), tomato puree, sugar, PDO Espelette Pepper, salt, cumin, white pepper