Sauce Vierge

Name: Sauce Vierge
Ingredients: 200 grams tomatoes ( 2 medium ones); 1-2 spring onions; 1 clove garlic; 4 tablespoons olive oil + more to taste; 1/2-1 lime; 1 tablespoon white wine vinegar; 1-2 handfuls chopped basil; salt & pepper; 1 dash of sugar, as needed

9 ingredients

4 steps

Ingredients

200 grams tomatoes ( 2 medium ones)
1-2 spring onions
1 clove garlic
4 tablespoons olive oil + more to taste
1/2-1 lime
1 tablespoon white wine vinegar
1-2 handfuls chopped basil
salt & pepper
1 dash of sugar, as needed

Directions

1

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

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

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

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