SAUCE
VIERGE
five ripe tomatoes, three shallots, one bunch Italian parsley, one 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.