Ingredients:
2 tomatoes (preferably on the vine, with the vine), blanched in boiling water for 30 seconds, peeled, de-seeded and chopped
600g ripe red bell peppers
2 tbsp butter
2 tsp shallots, chopped
2 garlic loves, hopped
2 tbsp basil leaves, shredded
salt and freshly-ground black pepper, to taste
Method:
Light a gas ring, hold the bell peppers over the flame, turning frequently, until the skins begin to blacken then place in plastic bags and allow to cool for 10 minutes. After this time, remove the skins, de-seed the peppers and chop the flesh. Alternatively roast the peppers in the oven until soft.
Melt the butter in a pan, add the shallots and garlic and fry briefly until just beginning to colour. Now add the chopped tomato flesh and the chopped bell pepper flesh and the vine from the tomatoes (much of the tomato flavour is in the vine). Bring to a gentle simmer and cook until the tomatoes have broken down and the coulis is thick (about 10 minutes).
Remove the vine then take off the heat and stir in the shredded basil leaves. Season to taste and set aside to cool then store in the refrigerator until needed.
