Sauce Vièrge

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

There is no point in making this unless you have sun-ripened tomatoes, which actually taste of tomatoes, and the finest quality olive oil. To call it a sauce is a slight misnomer – it is more like a dressing.


  • 4 very ripe tomatoes, skinned, deseeded and chopped
  • 1 tbsp red wine vinegar
  • salt and pepper</


Use a white porcelain dish for making this sauce as it looks best. Mix together the tomatoes, vinegar, salt and pepper, garlic and shallot. Leave to macerate for 30 minutes. Stir in the basil and olive oil, and serve with grilled sea bass.