Thick Tomato Coulis

Categories: sauces

Servings: 1

      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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