Red-Pepper Coulis 2 minutes

Ingredients

• ½ pound red peppers, cored, seeded and diced
• 1 medium-size tomato, peeled, seeded and diced
• ½ large onion, diced
• 1 ¾ cups vegetable stock
• ¼ cup chopped basil
• Pinch thyme

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    64 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 2 grams protein; 40 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups

Preparation

1. In a medium-size skillet combine the red peppers, tomato, onion and stock. Cook until the vegetables are tender, 10 to 15 minutes. Stir in the basil and thyme.
2. Puree in a blender. Pour into a clean skillet; cook over medium-high heat until 1 1/2 cups remain.

27 minutes