Tomato Coulis

With a very sharp knife, cut the tomatoes into quarters. Carefully remove the seeds with your knife and discard. Chop the seeded tomatoes.

If you'd like, you can strain the water from the seeds and reduce it with the rest of the liquid later.

Dice the onion.

Place a large pan over medium-low heat and add the olive oil, thyme, and bay leaf. Briefly stir the thyme and bay leaf around the pan to distribute it's flavor in the olive oil.

Add the onion to the pan. Stir occasionally.

Add the chopped tomatoes and salt. Stir to combine. Reduce heat to low and cover.

Leave to cook.

Pour the contents of the pan into a chinois or strainer, making sure to reserve the strained liquid. Gently stir every few minutes to agitate.

Place the strained liquid in a pan. Over medium heat, reduce the liquid until a syrup-like consistency is achieved.

Meanwhile, remove the thyme and bay leaf from the solid ingredients. Place contents of the strainer into a food mill fitted with its finest plate. Process through the food mill until only the skins are remaining. Discard the skins.

Combine the reduced syrup with the processed tomatoes. Adjust taste with sugar and red wine vinegar if desired.