Red Pepper Coulis

Recipe from Wolfgang Puck

Adapted by Molly O'Neill

Total Time
15 minutes
Rating
4(7)
Comments
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Ingredients

Yield:6 servings
  • ½pound red peppers, cored, seeded and diced
  • 1medium-size tomato, seeded and diced
  • ½large onion, diced
  • 1¾cup tomato juice
  • ¼cup chopped basil
  • ⅛teaspoon thyme
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

31 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 10 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium-size skillet, combine red pepper, tomato, onion and tomato juice and cook until tender. Stir in the basil and thyme. Puree in a blender until smooth. Return to skillet and cook over low heat until mixture is reduced to about 1½ cups.

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4 out of 5
7 user ratings
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Credits

Adapted from Wolfgang Puck

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