The June 20th edition of the New York Times had an article on coulis in their Good Eating section. A coulis is supposed to be a sauce that is beautiful as well as tasty. Since I've never made a "fancy" sauce before, I decided to give it a shot.
I decided to make my coulis with tomatoes, which were literally the only produce we had in the house beyond scallions and arugula, to go with some leftover chicken my parents brought home from a restaurant. I was improvising most of the time, since the Times used bell peppers. I actually had no clue if this would work or just explode in my face. (I have no clue how that would work either.) So without further ado, here is my tomato coulis.
2 large tomatoes
2 unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
|To my knowledge, my brothers have never made olive oil. I wish they would.|
Seasonings: Salt, pepper, cayanne, cumin
Chicken broth (optional)
Roast tomatoes over a burner or under a broiler until soft.
|I assume a white paper bag would work too.|
|I dropped it multiple times and almost sent it flying across the room once.|