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.

6 comments:

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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