Preparation:

Gently stir-fry the shallots and garlic in olive oil until soft. Add the dried herbs and simmer another minute. Add the tomato puree and chopped tomatoes, simmer on medium heat with the lid for about 8-10 minutes until the tomato pieces are soft and the sauce starts to thicken. Take of the fire and blend all the ingredients in a food processor or with blender. Add chopped basil and grated cheese and finish off with salt and black pepper. You might want to add some tabasco for the kick or some sugar or vinegar to lift the other ingredients flavours.
Prepare Aviko appetizers as instructed on the packagings and serve as a sharing paltter with the red dip.
Enjoy!