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The Caterer

Sauce vièrge

11 September 2006
Sauce vièrge

INGREDIENTS

75ml good olive oil
2 shallots finely chopped
1 whole clove of garlic
2 sprigs of basil finely julienned (keep the stalks)
Salt and pepper
4 vine tomatoes peeled deseeded and diced

METHOD

Warm the olive oil in a pan over a low heat. Remove from the heat and add the shallots garlic basil stalks salt and pepper. Leave for an hour then remove the stalks and garlic. Add the tomatoes and warm gently. Add the basil just before serving.

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