1largeripe tomato or 2 canned tomatoes, preferably imported Italian, drained
1large clove garlicpeeled
3basil leavesfresh or preserved in salt
1/2slicewhite breadcrust removed
Pinchof hot red pepper flakes or cayenne pepper
1tbspred wine vinegar
1/4cupolive oil
Salt
Freshly ground black pepper
Instructions
Cut up the onion and tomato, then place in a mortar with the garlic, basil leaves, bread, and red pepper. Grind very well, until homogeneous, then transfer to a crockery bowl and add the olive oil, little by little and stirring very well with a wooden spoon.
Taste for salt and pepper (the sauce should be very peppery), then add the wine vinegar, stirring until very well incorporated.
Transfer the sauce to a sauceboat and refrigerate, covered, for 1 hour before serving.