Roasted Tomato Garlic Coulis

Total serves: 4

Ingredients:

• 1 head of garlic, top trimmed, not root
• 4 large Tomatoes with core removed
• 1 Tbls of Olive Oil
• Salt (as per taste)
• pepper (as per taste)

Recipe:

1. Pre heat the oven to 425 degree
2. Put tomatoes in an 8 x 8 baking pan, coat them with olive oil, and add some salt and pepper to it.
3. Place baking dish in the pre-heated oven and begin to roast for minimum half an hour so that the skin blackens and the tomatoes get soft as well.
4. Sprinkle a little bit of olive oil on the cut top of the garlic and flavor with salt and pepper.
5. Take a piece of foil and wrap the head of garlic.
6. Put it in the oven with the tomatoes after you have roasted the tomatoes for twenty minutes as garlic takes less time to roast.
7. Remove both tomatoes and garlic from the oven and let them cool.
8. Remove the skins of both the tomatoes and the garlic. Remember that it is easy to squeeze the garlic from the skins if they are soft.
9. Take both the tomatoes and garlic in a blender and puree them.
10. Pour the Coulis to a small sauce pan and keep warm. One can make this recipe two days ahead of time.

The Biggest Loser

Search The Biggest Loser