First things first.
Technically speaking a coulis (just in case you don’t know) is a sauce made from puréed fruits or vegetables that is then strained. This roasted tomato coulis falls into line with my way of thinking about food…Simple, fresh, real food and delicious!
This roasted tomato coulis can be used as a base in a homemade soup or tomato sauce, as a stand alone sauce for roasted vegetables (my favorite), or serve alongside fish or chicken, really you can do so much with it! I kept it ridiculously simple, to let the flavor of the tomatoes shine through. So seriously, no more excuses as to why eating healthy is boring or hard, you CAN do this! <wink wink>
Did you know…?
That by roasting the tomatoes, the lycopene (a free radical fighting antioxidant) content is enhanced and is more readily absorbed into the body. I’ll tell ya, those Italians were onto something with their tomato sauce!
10-12 ripe tomatoes
A splash of olive oil
Approx teaspoon of balsamic vinegar (start slow, you can add more at the end)
Salt & freshly ground pepper
Preheat your oven to 450 degrees
Cut tomatoes length wise, toss in olive oil, salt and pepper and place cut side down on a baking sheet lined with parchment paper.
Roast for approx 20 minutes. I put them under the broiler for an additional 5 minutes to slightly char them.
Allow the tomatoes to cool, then place them into a food processor with the balsamic vinegar and give it a whirl until a smooth consistency is reached.
Now you have options…If you are a “traditionalist” and prefer a smoother textured coulis, you will strain your sauce with a fine meshed strainer. Using a rubber spatula to press down into the sieve will extract all of the “good stuff” and speed things up a bit. You’ll notice in the picture the sauce on the left has been strained. For those of you that like things a little more “rustic” or don’t have the patience to mess around you can leave it as is – there’s no harm in that!
Sometimes I like to add in some fresh basil. Today, I used an alder smoked sea salt as I’m pairing this with a roasted vegetable “torte” with a bit of a Spanish influence. You can add other aromatics if you like, and I’ve added garlic cloves and fresh rosemary to the tomatoes while roasting as well.
Be BOLD, FEARLESS and CREATIVE…this one’s impossible to screw up!
If you have any questions….I’m always here <smile>