Friday, May 8, 2009

tomato coulis

• 1 tablespoon olive oil
• 1/4 cup shallots, minced
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• 4 ripe tomatoes peeled, seeded and roughly chopped
• ½ sweet red wine

In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Pour in the wine and let reduce to cook off the alcohol. Add in the peeled and seeded tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth.

1 comment:

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