Thick tomato coulis

Yield: 1 servings

Measure 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

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.

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