Tomato sauce

Course Side dish
Cuisine Frans
Servings 4 pax.


  • 4 twigs Basilicum
  • 200 ml Olijfolie
  • 6 pcs Tomaat
  • 4 pcs Bosui
  • 20 g Boter
  • 1 pcs Bouquet garni
  • 2 tbsp Tomatenpuree


  • Skin the tomatoes, remove the seeds and cut in brunoise. Cut spring onions also in brunoise. Sweat spring onions in a pan with olive oil, then, add tomatoes. Cook at low heat with the lid on the pan. Later, remove the lid to allow the fluid to evaporate.
  • Blend basil leaves with oil in a blender until a smooth paste is created. Add to the tomato sauce together with tomato coulis for flavor. Keep warm.
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