For ➎500 g tomato purée/coulis*
50 g butter**
1 onion
1 clove garlic
1 small carrot***
20 cl cream****
1 chicken stock cube
thyme or herbes de Provence
salt & pepper
Finely chop the onion and garlic. Fry the onion gently in butter without browning.After 10 m, add the tomato coulis, cube, carrot**, minced garlic, salt, pepper and herbs. Mix and simmer for 20 m. Stir occasionally with a wooden spoon. Add the cream and mix. Allow to simmer 10 m.
*Tomato coulis is made by skinning the tomatoes, and discarding all seeds.
**Replace with 2 tbs of olive oil.
***Optional. Slice the carrot.
****Optonal. Replace with 10 cl white wine.
