Sunday, May 26, 2013

Tomato coulis

Had dinner at a restaurant last week where something like this was served with bread. I recreated it in my own fashion yesterday. Very tasty, very fun, very expensive if you ask me to make it for you. LOL

1 lb cherry tomatoes, halved
1/2 medium shallot, roughly chopped
1/2 jalapeno, seeded, roughly chopped
1/2 red bell pepper, roughly chopped
olive oil as necessary
salt and pepper

Roast the tomatoes at 225 degrees for a few hours. Nuke the bell pepper for a couple of minutes to soften. Put them in the food processor with everything else and whir until combined but not thinly pureed. Spread on quiche, or toast, sauteed fish.


Pam said...

Looks good and pretty to me. But since there’s a fee, cooking it myself suits me to a T.

Jenn said...

Sounds fabulous! I've had something similar to this also at a restaurant.. will have to give this a try soon!

SavoringTime in the Kitchen said...

I'm saving this idea for when my newly planted cherry tomato crop comes in. It sounds delicious.

Kitchen Belleicious said...

i can't wait to try this. It can envision using it in so many things

Michael Toa said...

Sounds delicious! I suspect it'll be even more expensive to ask you to send some over for me then... :)

Chris said...

This would rock atop a sliced grilled flank steak!

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