In a bowl mix together 2 tbsp finely chopped shallots with 2 tbsp red wine vinegar and 1 tbsp balsamic vinegar.

Meanwhile, grate 1 large/2 small (225g) very ripe tomatoes on the biggest holes of a box grater. Add to the shallots, along with 55ml olive oil, 4 large basil leaves, torn, and 1 garlic clove, smashed with the side of a knife. Season with salt and pepper and mix well. Let sit for 10 minutes.

Discard the garlic clove before serving with sliced tomatoes, in a Caprese salad, or with avocado.

Makes about 200ml of dressing.

Optional: blend with an immersion blender for a creamier sauce.