INGREDIENTS
(Serves six)
2 500 plum tomatoes liquidised with juice (tinned)
200g sliced shallots
125g sliced garlic
30g basil
25g coriander
5g cracked pepper
150ml virgin olive oil
5g sea salt
2g chilli powder
250g puff pastry
METHOD
Heat oil together with garlic and shallots and cook slowly for five minutes. Add tomatoes salt pepper and chilli and cook until garlic is soft. Five minutes before this is achieved add the basil and coriander. When cooked pour into a muslin cloth and hang for four hours to extract the juices.
To serve line the rim and lid of a pot au feu with puff pastry. Pour in the tomato adding some diced tomato basil fresh olive oil and polenta. Put on lid and bake for 15 minutes at 150¼C.