Tomato Coulis

September 22, 2011
0 Ratings
  • Serves as many as you want
Author Notes

Just think of Ketchup on steroids! I make this all the time. There is nothing to it. The prep takes minutes. The cooking time is long but there is nothing you need to do other than wait...wait...wait. Trust me the wait is worth it. Spread it on pizzas as a base, use as your sauce for chicken cacciatore, or simply use as a side for almost anything. It is really just a really slow roasted tomato with lots of great stuff packed on top. Normally I make a huge batch of these roasted tomatoes for our standard Sunday barbeque. They accompany the meat or grilled veggies that we normally do. They are also great in Caponata. What is left over I blend in my food processor with a dash of great quality olive oil and instantly I have a great condiment. It will store in your fridge or a week and what you do not use put it in a ziploc bag and freeze...that is if you can keep your spoon out of the bag! —thespicegirl

What You'll Need
  • 20 Ripe Red Roma Tomatoes
  • 1/2 cup Herbes de Provence Mix
  • 1 cup Good Quality Olive Oil
  • 1/4 cup Good Quality Balsamic Vinegar
  • 1/4 cup Raw Cane Sugar
  • 1 tablespoon Salt (enough to cover all tomatoes)
  • 1 tablespoon Pepper (enough to cover all tomatoes)
  1. Wash tomatoes and cut in half lengthways so that when they are open they lay as flat as possible on a lightly greased baking sheet. Place on a cookie sheet.
  2. Sprinkle the Herbes de Provence all over the tomatoes - be liberal. Then drizzle olive oil over top followed by the balsamic vinegar and the remaining ingredients.
  3. Place baking sheet in an oven on a low temp 160C thereabouts and allow tomatoes to cook until they are completely wilted and slightly dried, 2 hours minimum. Once done they are ready to be eaten. What is left over process with some olive oil and store in an airtight container in your fridge for up to a week or else in the freezer. Enjoy!

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