Sauce Antiboise

Ingredients

1 l

4 shallots, chopped (or 250 g Bresc Shallot chopped)
5 g Bresc Garlic puree
oil for gentle frying
1 dl white wine vinegar
3 dl white wine
2 g thyme
500 g Bresc Pomodori marinati
2 dl olive oil
25 g Bresc Basil puree
salt and pepper to taste

Preparation method

Gently fry the shallots and garlic in a little olive oil and add the wine and vinegar.
Add the thyme and reduce to a third.
Add the olive oil, pieces of tomato and basil puree.
Season with salt and pepper.