Tomato Coulis

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1/2 tablespoon	7.5ml	Onion - thinly sliced (small)
3		Mushrooms - thinly sliced
2		Shallots - thinly sliced
1		Leek, white part only - thinly sliced (small)
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Brandy
1/4 cup	59ml	Madeira - plus
1 tablespoon	15ml	Madeira
1 cup	237ml	Chicken stock or canned broth
3		Ripe tomatoes - chopped with skins
2		Thyme sprigs
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook over high heat until liquid is reduced by half. Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender and strain.

Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste and serve.

This recipe yields 2 cups.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B20 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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