|Vine ripened tomatoes||6 Pound (About 12 Good Sized Ones)|
|Sweet butter||2 Tablespoon|
|Olive oil||2 Tablespoon (Use Best Quality)|
|Chopped yellow onion||2 Cup (32 tbs)|
|Ground black pepper||To Taste|
|Italian parsley||1 Cup (16 tbs), chopped|
Bring a large kettle of salted water to a rolling boil.
Drop tomatoes into the boiling water one at a time and leave each for 10 to 15 seconds.
Remove with a slotted spoon and drop into a bowl of cold water.
Proceed until all the tomatoes have been scalded, then drain them.
The tomatoes will now peel easily.
Remove peels and stems, cut the tomatoes horizontally into halves, and use the handle-end of a teaspoon to scoop out the seeds and liquid inside the tomatoes.
Coarsely chop tomatoes and reserve.
Heat the butter and the oil together in a heavy kettle.
Add the chopped onions, cover, and cook over low heat until onions are tender and lightly colored, about 25 minutes.
Stir in chopped tomatoes and bring to a boil.
Season with salt and freshly ground black pepper.
Reduce heat and simmer, uncovered, for about 40 minutes, or until coulis is somewhat reduced and thickened.
Transfer coulis to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc, and puree.
Return coulis to the kettle, add the chopped parsley, and simmer for 5 minutes, or longer if you think you would like a thicker puree.