Tomato coulis

Yield: 1 1/2 cups

Measure Ingredient
1 tablespoon Butter
1 tablespoon Olive oil
1 small Onion(s)
\N \N Finely chopped
1 \N Garlic clove(s), minced
1½ pounds Plum tomatoes
½ cup Dry white wine
1 pinch Crushed red pepper
1 pinch Salt

In a nonreactive medium saucepan, melt the butter in the olive oil over moderate heat. Add the onion and garlic and cook until translucent. Add the tomatoes, wine, crushed red pepper, and salt and cook until the tomatoes are soft, about 25 min. Pass the sauce through a food mill or strainer into a small bowl, pressing on the solids to extract the juices. Serve warm.

Food and Wine

January 1995

Submitted By DIANE LAZARUS On 12-26-95

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