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Active Time: 15 Minutes
Total Time: 1 Hour
Yield: Makes 2 1/2 cups
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| The term coulis refers to a liquid puree of cooked seasoned vegetables. Although delicious as a sauce on its own, a coulis can also be used to enhance other sauces and provide added flavor to an assortment of dishes. With the addition of a little olive oil and vinegar, it makes an excellent vinaigrette as well. If the coulis seems too thick, simply add water until you achieve the desired consistency. |
RECIPE INGREDIENTS
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DIRECTIONS
In a large saucepan over high heat, warm the olive oil. Add the onion, bell peppers and garlic and saute until golden brown, about 10 minutes.
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Add the tomatoes, bouquet garni, cayenne, the 1 teaspoon salt, the 1/4 teaspoon white pepper and the water and bring to a boil. Reduce the heat to medium, cover, and simmer gently until thickened, about 45 minutes.
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Working in batches, transfer the mixture to a blender or to a food processor fitted with the metal blade and puree until smooth, about 2 minutes. Taste and adjust the seasoning. Use immediately, or store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.
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Serving Size = 2 tablespoons
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 2 1/2 cups
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