Grilled Pork with Tomato Sauce

For the sauce, cut a cross in each tomato at the stem end, drop into boiling water for a few seconds, refresh in cold water, then skin and chop. Wash, deseed and finely chop the red chillies. Peel and finely chop the shallots and garlic. Peel the red pepper with a vegetable peeler and finely dice the flesh. Heat the olive oil and sweat the garlic and shallots until translucent. Add the diced pepper and chopped tomatoes and sweat briefly, then add the tomato puree and chilli and sweat briefly. Then add the stock and simmer until the vegetables are soft. Puree the sauce, season with salt and pepper and add lime juice, Worcester sauce and sugar to taste. Finally stir in the basil oil.