Name: Tomato Coulis
Ingredients: 3 tb Extra-virgin olive oil plus additional; ; for brushing pan; 1 1/2 lb Plum tomatoes; (about 6), cut into; ; 1/4-inch-thick; ; slices; 8 lg Garlic cloves; unpeeled; 1 tb Balsamic vinegar; or to taste; Water for thinning coulis

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David Powlison

CATEGORY	CUISINE	TAG	YIELD
	Sami	Cklive12	1	servings

INGREDIENTS

3	tb	Extra-virgin olive oil plus additional
		; for brushing pan
1 1/2	lb	Plum tomatoes; (about 6), cut into
		; 1/4-inch-thick
		; slices
8	lg	Garlic cloves; unpeeled
1	tb	Balsamic vinegar; or to taste
		Water for thinning coulis

INSTRUCTIONS

Lightly brush a shallow baking pan with additional oil and in it arrange
tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and
season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes
and garlic in pan in middle of oven about 20 minutes, or until tomatoes are
lightly browned and garlic is tender when pierced with a knife. Peel garlic
and in a blender puree with tomatoes and vinegar until smooth, adding some
water if coulis is too thick and season with salt and pepper. Coulis may be
made 1 day ahead and chilled, covered.
In a saucepan heat coulis over low heat, thinning with more water if coulis
too thick, and season with salt and pepper. Keep coulis warm.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9183
Converted by MM_Buster v2.0l.

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