Tomato or Red Pepper Coulis

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.


  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 1 large carrot, chopped
  • 1 garlic clove, crushed
  • A few fresh basil or tarragon leaves or a pinch of dried tarragon
  • 1 sprig of fresh thyme or a pinch of dried thyme
  • 2 tablespoons olive oil
  • 50 g (2 oz) unsalted butter
  • 150 ml (5 fl oz) dry white wine
  • 450 g (1 lb) tomatoes, chopped
  • 300 ml (10 fl oz) Chicken Stock or Vegetable Stock
  • 1 tablespoon tomato purée
  • Salt and freshly ground white pepper
  • A few drops of Spicing Essence (optional)


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.