Sauce Vierge

1. 1

   Chop the spring onions finely. Mince the remaining garlic clove. Remove the strunk and kernels from the tomatoes, dice the flesh finely.

2. 2

   In a small pan, gently heat 4 tbsp of olive oil. When hot, add shallot, fry until translucent, stirring constantly for 1-2 minutes. Add the garlic, fry for another minute. Garlic and onion should not brown.

3. 3

   Remove from heat, stir in the tomatoes, add vinegar, lime juice, salt and pepper. A dash of sugar may be needed, depending of the strength of the vinegar. Add more olive oil to make the preparation more runny if preferred.

4. 4

   Immediately before serving, add the chopped basil. Serve lukewarm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.