Sauce Vièrge

Name: Sauce Vièrge
Ingredients: 1 tbsp red wine vinegar; salt and pepper; 4 very ripe tomatoes, skinned, deseeded and chopped; 150 ml/¼ pint olive oil; 1 small shallot, peeled and finely chopped; 1 small bunch of basil, leaves only, torn into pieces; salt and pepper; 2 small garlic cloves, peeled and thinly sliced

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                      

Ingredients

       
    
  </

Method

                                          