Author Notes
Why is this sauce called virgin? Well, it wasn´t my idea, but perhaps because it makes everything taste like a purer, better version of itself. It´s light, fresh and stirred together within a few minutes - perfect with a tuna steak, other seafood or light meat. —Sabine
Ingredients
-
200 grams
tomatoes ( 2 medium ones)
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1-2
spring onions
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1
clove garlic
-
4 tablespoons
olive oil + more to taste
-
1/2-1
lime
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1 tablespoon
white wine vinegar
-
1-2 handfuls
chopped basil
-
salt & pepper
-
1 dash
of sugar, as needed
Directions
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Chop the spring onions finely. Mince the remaining garlic clove. Remove the strunk and kernels from the tomatoes, dice the flesh finely.
-
In a small pan, gently heat 4 tbsp of olive oil. When hot, add shallot, fry until translucent, stirring constantly for 1-2 minutes. Add the garlic, fry for another minute. Garlic and onion should not brown.
-
Remove from heat, stir in the tomatoes, add vinegar, lime juice, salt and pepper. A dash of sugar may be needed, depending of the strength of the vinegar. Add more olive oil to make the preparation more runny if preferred.
-
Immediately before serving, add the chopped basil. Serve lukewarm or cold.
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