| 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 <jessann@texas.net>
Date: Sat, 14 Dec 1996 21:39:28 -0600
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