Recipe: Silver Palate Tomato Coulis and Basil Puree (food processor)

TOMATO COULIS

6 pounds vine ripened tomatoes (about 12 good-size tomatoes)
2 tablespoons sweet (unsalted) butter
2 tablespoons best-quality olive oil
2 cups finely chopped yellow onion
salt and pepper (to taste)
1 cup Italian parsley, chopped

Bring a large kettle of salted water to a rolling boil. Drop 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 peels and stems, cut the tomatoes horizontally into halves, and use the handles-end of a teaspoon to scoop out the seeds and liquid inside the tomatoes. Coarsely chop tomatoes and reserve.

Heat the butter and the oil together in a heavy kettle. Add chopped onions, cover and cook over low heat until onions are tender and lightly colored, about 25 minutes.

Stir in chopped tomatoes and bring to a boil. Season with salt and freshly ground black pepper. Reduce heat and simmer, uncovered, for about 40 minutes, or until coulis is somewhat reduced and thickened.

Transfer coulis to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc, and puree.

Return coulis to the kettle, add the chopped parsley, and simmer for 5 minutes or longer if you think you would like a thicker puree.

Makes about 2 quarts

VARIATION:

TOMATO-BASIL COULIS:
Add 3 medium size garlic cloves, minced, to the kettle along with the onion. Add 1/4 cup Basil Puree (recipe follows) to the tomato mixture just before pureeing it.

BASIL PUREE

7 cups washed and dried fresh basil leaves (or 7 cups fresh parsley leaves and 1 tablespoon dried basil)
3 to 4 tablespoons olive oil

Process or blend basil leaves, or parsley leaves and dried basil, with the olive oil. Cover and refrigerate or freeze.

Source: Silver Palate Cookbook by Julee Rosso and Sheila Lukins