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Coulis de Tomate

1#                    Tomatoes

½ cup               Carrot, small dice

½ cup               Onion, small dice

2 cloves           Garlic

¼ cup               White wine

As needed        Vegetable stock


  1. Emonder tomatoes, concasser small
  2. Sweat carrots, onions and garlic until soft
  3. Increase heat to brown slightly
  4. Add tomatoes and cook for two minutes
  5. Deglaze with wine
  6. Add stock to just cover
  7. Cook covered on the stove top or in the oven on low heat until vegetables are tender
  8. Puree mixture in a blender or with an immersion blender until very smooth. It may be necessary to add additional veg stock to achieve the desired consistency
  9. Return to stove and simmer
  10. Adjust consistency and season
  • Choose the appropriate size cooking vessel or the amount of stock needed to cover will result in a coulis that is much to thin
  • Tomato consommé may be used as the stock for this recipe

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