Yield: 1 servings
|2 pounds||Meaty, vine ripened tomatoes|
|2 teaspoons||Chopped shallots|
|2 cloves||Garlic, chopped|
|2 tablespoons||Shredded basil|
|Salt and pepper|
Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely.
Melt the butter in a heavy pan and saute the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the coulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool.