Name: Tomato or Red Pepper Coulis
Yield: Makes about 900 ml (1½ pints)
Cuisine: United Kingdom
Ingredients: A few fresh basil or tarragon leaves or a pinch of dried tarragon; 50 g (2 oz) unsalted butter; 1 garlic clove, crushed; 2 celery sticks, chopped; 150 ml (5 fl oz) dry white wine; 1 large onion, chopped; 300 ml (10 fl oz) Chicken Stock or Vegetable Stock; 2 tablespoons olive oil; Salt and freshly ground white pepper; 1 sprig of fresh thyme or a pinch of dried thyme; 450 g (1 lb) tomatoes, chopped; 1 large carrot, chopped; 1 tablespoon tomato purée

Preparation info

Makes about
900 ml
)

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

You can use the same recipe to make either a tomato coulis, or a red pepper version. For a red pepper coulis, replace 350 g (12 oz) of the tomatoes with an equal weight of seeded red peppers, then follow the same procedure to make the coulis.