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Tomato Coulis

I started this season's tomato splurge with today's recipe - a Tomato Coulis. Simple to prepare, and really quite versatile! We have had a lot of fun with serving this over fried eggs. And, trying to incorporate as much freshness as possible from our CSA farm box from Johnson's Backyard Garden, we often garnish our eggs with shredded fresh cabbage, and top the whole plate with minced basil or parsley.


Tomato Coulis

3 T butter
1 medium onion, sliced
2 carrots, thinly sliced
2 1/4 lb tomatoes, peeled and chopped
3 sprigs thyme
salt and pepper
1/4 tsp sugar (opt)
2 tsp dry sherry


Heat 2 T butter in a large saucepan over moderate heat. Saute onion and carrots until softened. Add tomatoes, thyme, salt, pepper, and sugar. Cook, uncovered, over medium heat for anywhere between 15 - 90 minutes -- until you get the consistency you would like.

Remove and discard thyme sprigs.

Transfer to a food processor and puree until smooth. Return to pan and warm over low heat. Stir in remaining T butter and sherry. Stir until butter melted. Remove from heat.
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