SAUCE VIERGE
Sauce
5 ripe tomatoes
3 shallots
1 bunch Italian parsley
1 handful basil
half lemon
extra virgin olive oil
red white vinegar
salt & pepper
rough but fine chop the tomatoes, shallots & herbs. drizzle over lemon juice, a decent pour of oil & quarter of a cup of good quality vinegar. season to taste.
allow to stand for a few hours or overnight for best flavour.
sauce vierge is a well regarded accompaniment to fish however it goes well on hot buttered toast, over potatoes, in salads, open sandwiches etc.
additions such as olives, coriander seed & garlic are also notable.