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

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    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.