Tomato Coulis

• 1 large onion, chopped
• 2 celery sticks, chopped
• 1 large carrot, chopped

Cook the chopped onion, celery and carrot with the garlic and herbs in the olive oil and butter for a few minutes until softened. Add the white wine and boil to reduce until almost dry. Add the tomatoes and cook for a few minutes, then add the stock and tomato purée, bring to the simmer, cover with a lid and continue to cook for 20 minutes. Liquidize the sauce, then push it through a sieve to g