Tomato Coulis from Tony Bilson's Recipe Book by Tony Bilson
This coulis was once known as sauce napolitaine and is used in the modern kitchen not only as a sauce but also as a flavouring ingredient for other sauces if they happen to lack body or flavour. To...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Fine-mesh sieve
- Mixing bowl
Ingredients
- 2 onions, finely chopped
- 2 tbl oil, or 50 g butter
- 6 ripe tomatoes, chopped
- salt
- 6 peppercorns
- pinch of ground coriander
- 2 tbl red wine vinegar
- 150 ml chablis-style white wine
- 6 cloves garlic, crushed
- pinch of cayenne pepper
- 1 sprig marjoram
- 1 sprig thyme
- 1 bay leaf
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