Recipe - Red Bell Pepper Coulis

2 One fourth pound Red bell peppers
2 md White onions
2 tablespoon Butter
2 md Ripe tomatoes
4 Garlic cloves, optional
Large thyme sprig
2 Bay leaves
Salt to taste
Fresly ground black pepper
Three fourths cup Chicken stock or water
A few leaves of fresh herbs
Such as basil, cilantro,
Dill, parsley, sage, etc
Black Nicoise olives, opt.

Seed peppers and discard stems and ribs. Slice. Peel and slice onions. In
heavy saucepan, combine peppers and onions with butter, cover pan and let
vegetables sweat over very low heat about 10 to 15 minutes, until very
soft. Stem tomatoes and cut into large chunks; do not seed or juice them.
Peel and lightly crush garlic. Add garlic, tomatoes, thyme and bay leaves
to cooked onions and peppers. Season with salt and pepper and add chicken
stock. Cook over medium heat 15 minutes, then put through the fine disk of
a food mill or puree in a blender. If desired, add any of the herbs to vary
the flavor. Chop herbs and remaining garlic. Pit olives if using, and chop.
Add chopped olives to Coulis.

typed by jessann :)
Posted to MMRecipes Digest V3 #343

From: jessann doe jessann@texas.net

Date: Sat, 14 Dec 1996 21:39:28 0600