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.