Plum Tomato Coulis (For Chicken, Seafood, or Pasta)

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Joined Oct 24, 2007
3 tablespoons olive oil
2 shallots, minced
3 cloves garlic, minced
3 pounds plum tomatoes, diced
1/4 cup white wine
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sugar
6 large leaves fresh basil

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Sauté the fine diced shallots and garlic in olive oil until translucent but not browned.
Add diced tomatoes, white wine, salt, pepper and sugar. Bring the mixture to a boil, lower it to a simmer, and cook the tomatoes for 20-30 minutes.
In batches, transfer the sauce to a blender and purée until smooth.
Strain the tomato coulis through a fine sieve, and if needed, finish the sauce with a pat or two of butter.
 
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