This tomato and basil coulis is great to use for a pizza, on pasta, or with rice.
It can be frozen for long conservation.
- 4 ripe tomatoes
- 10 leaves of fresh basil, washed and shopped
- 1 tablespoon of olive oil
- 1/2 onion peeled and chopped
- 1 clove of garlic peeled chopped
- Salt and pepper
Start by peeling the tomatoes: immerse them 10 seconds in a pot of boiling water.
Let them cool then remove the skin using a knife.
Cut the tomatoes and remove the seeds
In a dutch oven at medium heat, sauté the onion in olive oil for 3 min.
Add the tomatoes, the garlic, the basil, salt and pepper. Simmer for 30 minutes while stirring regularly. Let cool down.