roasted tomato coulis
Roasted Tomato Coulis Serve over pasta, or make it thicker for use on bruschetta or as a dip. 1 pint small grape tomatoes or cherry tomatoes 1/4 to 1/2 cup extra-virgin olive oil
Ingredients
- 1pint small grape tomatoes or cherry tomatoes
- 1/4to 1/2 cup extra-virgin olive oil
- 1/2cuppacked fresh basil leaves
Directions
- 1
Roasted Tomato Coulis Serve over pasta, or make it thicker for use on bruschetta or as a dip
- 2
1 pint small grape tomatoes or cherry tomatoes 1/4 to 1/2 cup extra-virgin olive oil 1/2 cup packed fresh basil leaves Preheat oven to 400 d
- 3
Drizzle olive oil over a baking sheet pan and roll the tomatoes around on it to coat them with olive oil
- 4
Place them in the oven and watch so they do not burn
- 5
Begin watching closely at about 15 minutes
- 6
They should have given up all their liquid and begun to shrivel up
- 7
Remove the tomatoes and let them cool
- 8
When cool enough to handle, scrape all of them in a blender and add the fresh basil