Yellow Tomato Coulis
- 1 pound yellow pear or cherry tomatoes (about 2 2/3 cups)
- 2 teaspoons white-wine vinegar
- 3/4 teaspoon salt
- 1 tablespoon olive oil
Garnish: Halved red yellow pear or cherry tomatoes
In a blender, puree tomatoes, white-wine vinegar, salt, and olive oil until smooth. Pour tomato mixture through a sieve into a bowl, pressing on solids. Yellow tomato coulis keeps, covered and chilled, 2 days.
Serve yellow tomato coulis garnished with halved tomatoes.
Recipe courtesy of Emeril Lagasse