Rouget grillé, sauce vierge

Sauce vierge has a base of peeled diced tomatoes and shallots, with garlic, lemon juice, olive oil and fresh herbs, usually basil and flat-leaf parsley. It is often served with fish and shellfish, and is also good with steamed asparagus and courgettes. It is beautifully versatile: it can be served just-made crisp, or marinated and infused, and either cold or warm. It also allows itself alliances with spices such as vanilla, nutmeg and cinnamon. Here I’ve included saffron as this is the way