Tomato Coulis

We had some left-over broccoli tart, but not enough, so I made tomato coulis to go with it.

Slice a red onion and sauté in olive oil until brown and limp.
Stir in chopped tomatoes and cook for a long time on a low heat.
About half way through add a slosh of balsemic vinegar.
Taste and add seasoning.
You may mini-mash it and pass through a sieve to remove the pips. This will allow you to serve it with a fancy swirl on the plate.
We had it rustic, as it came, which tasted just as good!