Tomato Coulis

Name: Tomato Coulis
Yield: About 2 quarts
Ingredients: 6 pounds vine-ripened tomatoes (about 12 good-size tomatoes); 1 cup chopped fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper, to taste; 2 cups finely chopped yellow onions; 2 tablespoons best-quality olive oil; 2 tablespoons unsalted butter

Preparation info

About
2 quarts

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

6 pounds vine-ripened tomatoes (about 12 good-size tomatoes)
2 tablespoons

Side dish
Vegetarian
Gluten-free

Method

Bring a large heavy pot of salted water to a rolling boil. Drop the tomatoes into the boiling water one at a time and leave each for 10 to 15 seconds. Remove with a slotted spoon and drop into a bowl of cold water. Proceed until all the tomatoes have been scalded, then drain them.
The tomatoes will now peel easily. Remove the peels and stems, cut the tomatoes h