Tomato-Basil Coulis

For a richer coulis, stir 1–2 tablespoons of cream into the purée.

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6


  • 3 cups tomatoes, peeled, seeded, and diced
  • 2 Tbsp. fresh basil, chopped
  • Salt and pepper to taste


  • Use vine-ripened tomatoes or the ripest plum tomatoes available. Place tomatoes in a large saucepan and cook over medium heat, stirring frequently, for 2 minutes.
  • With potato masher, break up the tomato pieces. Cook another 3–4 minutes, or until excess liquid has evaporated.
  • For a smooth purée, pulse briefly in a food processor. Stir in chopped basil and season with salt and pepper. Makes ¾–1 cup coulis.