You can use the same recipe to make either a tomato coulis, or a red pepper version. For a red pepper coulis, replace
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 chopped 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 give a smooth sauce consistency. If the sauce is a little thick, add more stock to reach the right consistency. Season to taste with salt and pepper. The coulis is now ready. To make the sauce more spicy, add a few drops of the spicing essence at a time, if using, whisking and tasting until you have the flavour you want.
© 1994 Gary Rhodes. All rights reserved.