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Tomato Coulis Provencale; Warm Recipe

A good basic tomato sauce for making "Ratatouille"; Aubergine Provencal (q.v.); and serving with mousses such as Gateau of Duck livers (q.v.).

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


2 tablespoons (30ml) good Olive Oil
50g/2oz chopped Onions

1 medium Carrot, peeled a cut into small cubes
2 medium cloves of Garlic, peeled and chopped
1* 400g tin of chopped Tomatoes
2 teaspoons (10ml) Tomato Puree
2 sprigs of Parsley, chopped

a large pinch of Dried Marjoram or the leaves from one sprig of fresh - chopped
Salt and freshly-ground Black Pepper, to taste


1. Heat the oil, in a stainless steel saucepan, over a low heat.

2. Add the chopped onion, carrot cubes and garlic, then sweat until the onion looks translucent - about 3 minutes.

3. Add the tomatoes, puree, marjoram and chopped parsley. Mix well together.

4. Maintaining the low heat, cook for 30 minutes.

5. Season with salt and pepper.

6. Sieve, if using it as a sauce for mousses; otherwise this isn't necessary.

- Can be prepared ahead up to this point; but be careful when reheating, as it can spit and make a terrible mess!

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