| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jaw, Sauces | 10 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Red bell peppers |
| 2 | md | White onions |
| 2 | tb | Butter |
| 2 | md | Ripe tomatoes |
| 4 | Garlic cloves, optional | |
| Large thyme sprig | ||
| 2 | Bay leaves | |
| Salt to taste | ||
| Fresly ground black pepper | ||
| 3/4 | c | Chicken stock or water |
| A few leaves of fresh herbs | ||
| Such as basil, cilantro, | ||
| Dill, parsley, sage, etc | ||
| Black Nicoise olives, opt. |
INSTRUCTIONS
Seed peppers and discard stems and ribs. Slice. Peel and slice onions. In heavy saucepan, combine peppers and onions with butter, cover pan and let vegetables sweat over very low heat about 10 to 15 minutes, until very soft. Stem tomatoes and cut into large chunks; do not seed or juice them. Peel and lightly crush garlic. Add garlic, tomatoes, thyme and bay leaves to cooked onions and peppers. Season with salt and pepper and add chicken stock. Cook over medium heat 15 minutes, then put through the fine disk of a food mill or puree in a blender. If desired, add any of the herbs to vary the flavor. Chop herbs and remaining garlic. Pit olives if using, and chop. Add chopped olives to Coulis. typed by jessann :) Posted to MM-Recipes Digest V3 #343 From: jessann doe <[email protected]> Date: Sat, 14 Dec 1996 21:39:28 -0600
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