In the previous post the Courgette muffins can be served on a pool of sieved tomato sauce or coulis.
Here it is–better late than never!
Adapted from the first River Café Cook Book, this is very useful for
spreading on grilled aubergines or to accompany tuna, mackerel or salmon.
Or as a purée to serve the courgette muffins on.
3 cloves of garlic – peeled and finely sliced
4 tbsp olive oil
2 x 800 g/28 oz tins tomatoes – drained of their juice
salt and pepper
- Fry the garlic gently in 2 tablespoons of olive oil in a large pan but do not let it brown.
- Add the broken up tomatoes and the salt and pepper.
- Cook on a high heat, stirring frequently to prevent it burning, and watch out for splattering.
- Use the biggest wooden spoon you have.
- This will take about 20 minutes.
- When little red pock marks appear, making it look as though the surface of the moon has turned red, you know it is almost there.
- It will have reduced considerably to a thick sauce with very little liquid left.
- Add the last two tablespoons of olive oil, taste and check the seasoning.
- To turn this into a coulis (puréed sauce), let it cool a little, then work it through a sieve–this takes a little time.
- Then reheat it.
- A tablespoonful on a plate looks like a deep red setting sun.
Two months to go!
(from Delicious Dishes for Diabetics–published August 4th in the UK and November 1st in the USA)
Robin Ellis 
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