Charred tomato coulis

Yield: 6 servings

Measure Ingredient
2 \N Summer harvest tomatoes -- peeled & deseeded
1 dash Salt and white pepper mixture (5:1) -- to taste
2 \N Fluid ounces Extra virgin olive oil

TO PREPARE: Peel and remove the seeds from all the tomatoes. Place the tomatoes, extra virgin olive oil, and salt and white pepper mixture in a food processor and puree to a fine texture. Reserve until ready to assemble.

Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in this cookbook).

Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE From: Marjorie Scofield Date: 09-29-95 (03:14) (160) Fido: Recipes

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