1 pound yellow pear or cherry tomatoes (about 2 2/3 cups) (red tomatoes may also be used)
2 teaspoons white wine vinegar
3/4 teaspoon salt
1 tablespoon olive oil
Halved yellow pear or cherry tomatoes, for garnish
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.