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Tomato and Red Pepper Coulis

Source: Casual Cuisines of the World - Bistro
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Active Time:  15 Minutes
Total Time:  1 Hour
  Makes 2 1/2 cups
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.
1/3 cup water
1/4 teaspoon ground white pepper, plus ground white pepper to taste
1 teaspoon salt, plus salt to taste
1/8 teaspoon cayenne pepper
bouquet garni
3 tomatoes, coarsely chopped
5 cloves garlic
2 small red bell peppers, seeded, deribbed and coarsely chopped
1 white onion, coarsely chopped
3 tablespoons olive oil
Tomato and Red Pepper Coulis Recipe at
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.

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.

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.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 1/2 cups
Calories: 27
Fat. Total: 2g
% Cal. from Fat: 67%
Carbohydrates, Total: 2g
Sodium: 118mg
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