Red-Pepper Coulis 2 minutes

By Marian Burros

Updated October 11, 2023

Total Time
27 minutes
Prep Time
12 minutes
Cook Time
10 to 15 minutes
Rating
4(6)
Comments
Read comments

Featured in: Eating Well

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1½ cups

  • ½ pound red peppers, cored, seeded and diced

  • 1 medium-size tomato, peeled, seeded and diced

  • ½ large onion, diced

  • 1 ¾ cups vegetable stock

  • ¼ cup chopped basil

  • Pinch thyme

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 58 calories; 1 gram fat; 4 grams fiber; 41 milligrams sodium; 2 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium-size skillet combine the red peppers, tomato, onion and stock. Cook until the vegetables are tender, 10 to 15 minutes. Stir in the basil and thyme.

  2. Step 2

    Puree in a blender. Pour into a clean skillet; cook over medium-high heat until 1 ½ cups remain.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

John

What does "2 minutes" in the title mean, hands-on prep time?

John

What does "2 minutes" in the title mean, hands-on prep time?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.