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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
- 200 grams tomatoes ( 2 medium ones)
- 1-2 spring onions
- 1 clove garlic
- 4 tablespoons olive oil + more to taste
- 1/2-1 lime (you´ll need its juice)
- 1 tablespoon white wine vinegar
- 1-2 handfuls chopped basil
- salt & pepper
- 1 dash of sugar, if needed
- 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.