Plum tomatoes are oval or cylindrical in shape and it is said that they are specially grown to make sauces. They are usually sweeter and have a mild acidity, but a robust flavour which is perfect for making hot and cold sauces such as tomato coulis, paste or salsa.
Sweat the onion with the olive oil over a medium to low heat until translucent.Add the garlic and the tomato paste and continue cooking for 1 minute.
Add the remaining ingredients, season with salt and pepper and simmer for 45 minutes or until the sauce has thickened.Remove and discard the bouquet garni when the cooking process is finished.
Transfer the tomato sauce into a blender and process to purée.Pass the purée or coulis through a fine sieve.Adjust the consistency if necessary, by adding some extra stock and season to taste.
Notes
The classic recipe is made with white wine but for this recipe we are using red wine for a change, it adds a little more tannin and colour to the coulis.