Tomato Coulis With Basil (Stewed tomatoes with basil)
Published December 23, 1986
- Total Time
- 5 minutes
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Ingredients
5 ripe tomatoes, about 1 ½ pounds
2 tablespoons butter
1 tablespoon finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons thin strips of fresh basil
Nutritional analysis per serving (4 servings)
7 grams carbs; 15 milligrams cholesterol; 85 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 2 grams fiber; 423 milligrams sodium; 2 grams protein; 5 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.
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Preparation
- Step 1
Drop tomatoes into boiling water for 12 seconds to loosen skin. Peel tomatoes with a paring knife, cut them in half and squeeze to extract seeds. Chop tomatoes coarsely. There should be about 2 cups.
- Step 2
Heat the butter in a small saucepan. Add shallots, cook briefly and add the tomatoes, salt and pepper to taste. Add the basil and cook, stirring, for 2 minutes. Serve immediately with the fish.
Private Notes