Coulis de Tomates

This simple tomato sauce is used in Provence to accompany vegetables or pasta, to enrich sauces and soups, and even to deglaze meat juices in the roasting pan. In Provence, Anguedor and Corsica coulis is made with olive oil and basil, but in other regions vegetable oil is used and the basil omitted. Coulis is often made in large quantities as it can be kept for a week in the refrigerator. For a stronger flavour, add another chopped clove of garlic and a couple of chopped basil leaves after