Categories: Sauces 
      Yield: 1 servings 
  
      2 lb Meaty, vine ripened tomatoes        2 cl Garlic, chopped 
      2 tb Butter                              2 tb Shredded basil 
      2 ts Chopped shallots                         Salt and pepper 
  
  Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the 
  tomatoes for 30 seconds into boiling water. Remove from the water and peel 
  them. Chop coarsely. 
   
  Melt the butter in a heavy pan and saute the chopped shallot and garlic 
  until golden but not brown. Add the chopped tomato and cook over a medium 
  heat until the coulis is thick. Turn off the heat and stir in the shredded 
  basil. Season to taste and set aside to cool.