Ingredients
- 4 1/2 tablespoons extra-virgin olive oil divided
- 1 cup white onion chopped
- 2 cloves garlic chopped
- 2 roasted red bell peppers about 16 ounces total, chopped
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons heavy cream
- 1 tablespoon fresh basil leaves chopped
- 2 teaspoons balsamic vinegar
- Vegetable stock as needed (optional)
Instructions
- Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
- Add the chopped onion and garlic. Sauté until soft, about 5-7 minutes. Transfer to a food processor.
- Add the roasted red bell peppers, kosher salt, heavy cream, basil, and the remaining olive oil to the processor. Blend until smooth.
- Pour the mixture into a small saucepan, stir in the balsamic vinegar, and let it simmer until it thickens slightly, about 10 minutes. If you prefer a thinner coulis, add up to 1/2 cup of vegetable stock to the mixture and let it simmer.
- Remove from heat and serve while warm.