Tomato Coulis


Use Roma tomatoes or another dense tomato, but only ripe ones! Amount of tomatoes is determined by how much sauce you want, but use at least 12 tomatoes.

Large onion
4 garlic cloves (at least)
basil or tarragon to taste
salt and pepper


Put tomatoes into a food processor and whirl until very finely chopped. Chop onion finely and sauté in a large pan to soften. Finely chop herbs and garlic and add to onion. Saute a couple of minutes, then add the tomatoes. Simmer over low heat until mixture reaches a thick consistency and color is bright (usually about half an hour but can take longer). Season with salt and pepper to taste and serve warm or cold with the terrine.


Best on Kathy's Vegetable Terrine


Kathy Cairns

Back to index