The sauce vierge is a traditional french, meditarranean-style, infused sauce invented by some super important french cooking guy several decades ago. Goes very deliciously with fish, and that’s what I had yesterday.

 


Ingredients:
(for 4 servings)

100 g diced ripe tomatoes, deseeded
100 ml olive oil (good quality!)
25 g finely diced shallot
2 tbsp. balsamic vinegar
2 garlic cloves, pressed
1 good pinch of sugar
2 tbsp. chopped fresh basil
Salt and black pepper to taste

 
Method:

Deseed the tomatoes, then dice them finely, also dice the shallots. Roughly chop the herbs and press the garlic.

To a cold saucepan over low heat add the garlic, olive oil, and tomatoes. Gently blend everything together with a wooden spoon. Do not cook the sauce but heat it for about 5-6 minutes, stirring occasionally. Small bubbles are ok.

Turn off the heat and add the vinegar and herbs and stir in gently. Let sit for 2-5 minutes. The sauce should be at least lukewarm.

Adjust the seasoning with salt and pepper and a cautious pinch of sugar to balance out the vinegar. Stir and serve.

Edit: Have a look at “French Cooking Academy’s” Channel. They’ve got a better version than mine.