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2 lb Meaty, vine ripened tomatoes 2 cl Garlic, chopped
2 tb Butter 2 tb Shredded basil
2 ts Chopped shallots Salt and pepper
Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely.
Melt the butter in a heavy pan and saute the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the coulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool.
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