| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Meaty, vine ripened tomatoes |
| 2 |
tb |
Butter |
| 2 |
ts |
Chopped shallots |
| 2 |
cl |
Garlic, chopped |
| 2 |
tb |
Shredded basil |
|
|
Salt and pepper |
INSTRUCTIONS
Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the
tomatoes for 30 seconds into boiling water. Remove from the water and peel
them. Chop coarsely.
Melt the butter in a heavy pan and saute the chopped shallot and garlic
until golden but not brown. Add the chopped tomato and cook over a medium
heat until the coulis is thick. Turn off the heat and stir in the shredded
basil. Season to taste and set aside to cool.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”