Thick tomato coulis
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Meaty, vine ripened tomatoes |
| 2 | tablespoons | Butter |
| 2 | teaspoons | Chopped shallots |
| 2 | cloves | Garlic, chopped |
| 2 | tablespoons | Shredded basil |
| Salt and pepper | ||
Directions
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.