Classic Tomato Coulis; Hot Vegetable Coulis With Basil And Pepper - MAGIMIX JUICE EXTRACTOR SMOOTHIEMIX Manual

COULIS AND SOUPS

Classic tomato coulis

Makes 500 ml coulis
(after reduction)
1 kg tomatoes
2 tablespoons olive oil
2 teaspoons sugar
2 garlic cloves
fresh thyme or basil (to taste)
salt and pepper

Hot vegetable coulis with basil and pepper

Makes 800 ml
1 carrot
1 onion
½ leek
3 garlic cloves
5 tomatoes
200 ml chicken stock
7 basil leaves
1 tablespoon tomato
puree
olive oil
salt and pepper
bouquet garni
54
• Preparation : 5 min • Cooking : 30 min
Wash the tomatoes, cut into pieces, then process
in the coulis maker and set aside. Pour the olive
oil into a large frying pan, add the tomato coulis,
crushed garlic cloves, thyme or basil and sugar.
Season with salt and pepper according to taste.
Reduce over a low heat for approx. 30 minutes.
Season as necessary.
Delicious with fresh pasta, this coulis can reduced
further and spread over a pizza base.
Tip : make large quantities of this coulis when tomatoes
are in season and freeze them.
• Preparation : 10 min
• Cooking : 10 min + 5 min
Dice the carrot, onion and half-leek; peel the garlic
cloves. In a little olive oil, cook these vegetables in a
frying pan with the lid on. During this time, wash and
cut the tomatoes into large pieces. Then add them to
the pan with a tablespoon of tomato puree and the
bouquet garni. Simmer for approx. 10 minutes.
Next, add 200 ml chicken stock and the 7 basil leaves,
season with salt and pepper and cook for a further 5
minutes or so. Process this preparation in the coulis
maker. Season as necessary.
Serve with poultry or roast veal