Sauce Vierge

I first came across this sauce years ago in Roger Verge’s book Cuisine of the Sun. It is a wonderful book and this is just one of the many gem recipes in it. It combines sun-ripened tomatoes with fresh herbs and extra virgin olive oil. It relies on the quality of the oil and the tomatoes being ripe, sweet and delicious, so file this away as a summer recipe. Make it once, however, and you’ll make it time and time again. That’s why it’s a classic. This sauce is fantastic with cold sala