Tomato coulis

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 7
Servings 0


  • 100
    olive or sunflower oil
  • 12
    sweet basil leaves
  • 2
    sprigs of thyme
  • 4
    strips each of orange and lemon rind
  • 8
    medium, ripe
  • 15
  • pinch of sugar


1. Warm the olive oil, basil, thyme and rind over low heat for 10 minutes. It is important to keep the heat low in order to extract as much flavour as possible. 2. Liquidise the tomatoes and force them through a sieve. Heat the tomatoes to medium heat and simmer for five minutes. Strain the olive oil and whisk it, teaspoon by teaspoon into the tomato purée. 3. Stir in the butter and sugar and taste. Season lightly with salt and pepper. Keep aside over very low heat and give it a whisk from time to time or if you are preparing this long before serving time, allow the sauce to get cold and put it aside. Serve with kingklip fillets with marinated aubergines (see recipe).


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