Roasted Tomato Coulis
by
Fernanda Ribeiro
A simple, easy, and tasty recipe. It's a base for several sauces and can be used in your pastas, gazpachos, and pizzas.
- Level
Basic
- Cooking
1h
- Overral
1h+
- Ready
Ripe Tomato
1kgRed Bell Pepper
1Smoked Paprika
⅓tspSumac
½gRed Chili Flakes
¼tspBalsamic Vinegar
¼ cupHoney
1tbspOlive Oil
2tbspFlaky Salt
1tsp
Ripe Tomato
1kgRed Bell Pepper
1Smoked Paprika
⅓tspSumac
½gRed Chili Flakes
¼tspBalsamic Vinegar
¼ cupHoney
1tbspOlive Oil
2tbspFlaky Salt
1tsp
Roasted Tomato Coulis
Fernanda Ribeiro
Preheat the oven to 250°C
Cut 1kg of ripe tomatoes in quarters
Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces
Spread the tomatoes and the bell pepper in a baking dish
Season with ¼tsp of red chili flakes, ⅓tsp of smoked paprika, and ½tsp of sumac
Add 1tsp of flaky salt and 1tbsp of honey
Add ¼cup of balsamic vinegar and 2tbsp of olive oil
Bake the tomatoes for about 40m until blistered
Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready
Enjoy the tomato coulis with your favorite pasta, as a pizza sauce, or as a base for a gazpacho.