Name: Tomato Coulis
Yield: Serve six people
Cuisine: French
Ingredients: 1 sprig marjoram; 1 sprig thyme; 6 peppercorns; 2 onions, finely chopped; pinch of ground coriander; 2 tbl red wine vinegar; 1 bay leaf; 6 ripe tomatoes, chopped; pinch of cayenne pepper; 2 tbl oil, or 50 g butter; salt; 150 ml chablis-style white wine; 6 cloves garlic, crushed

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

This coulis was once known as sauce napolitaine and is used in the modern kitchen not only as a sauce but also as a flavouring ingredient for other sauces if they happen to lack body or flavour. Tomatoes are one of the few ingredients used in savoury dishes that contain sugar. They help to enrich and broaden sauces which are thin and acid. For example, a sauce bordelaise may through inattention and the use of inferior wine display these qualities. If tomato coulis is added to the sauce, the