Preparation of tomato sauce
Sweat the chopped onion and garlic in warm olive oil. Wash, peel and dice the tomatoes, or add canned tomatoes. Flavor with oregano, olives, capers, salt and pepper, and let simmer. When it is ready, season to taste with minced basil.
Preparation of herb butter
Soften the butter at room temperature and mix with the herbs and flavors.
Pour a ladle of tomato sauce into the center of a ceramic escargot pan to push the escargots into the recesses. Cover the escargots in herb butter, preheat the oven at 220 degrees and bake for ca. ten minutes, or cook au gratin in the salamander. As soon as the herb butter is scalloped, sprinkle the escargots with Parmesan cheese and scallop for two more minutes. Serve with white bread cubes.