Recipes With Roasted Red Peppers

Roasted Yellow Tomato Pepper Coulis

Roasted Yellow Tomato Pepper Coulis

Ingredients

Makes about 2 1/2 cups

• 3 ripe yellow tomatoes, cored
• 2 medium yellow bell peppers, halved
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar
• salt and white pepper
• 3 tablespoons olive oil, plus extra for tossing

Method

1. Preheat the oven to 300°F
2. In a large bowl, toss the tomatoes and bell peppers in olive oil, then transfer them to a baking sheet
3. Roast the vegetables for 30 minutes
4. Turn over and roast for another 30 minutes
5. Remove from the oven and transfer to a blender or food processor, pulsing to chop
6. Add the mustard, vinegar and salt and pepper to taste
7. Slowly add the 3 tablespoons of oil, blending until emulsified
8. Strain through a sieve and discard the solids
9. Taste, adjusting seasonings if necessary
10. Serve at room temperature or transfer to a saucepan and heat over low heat until hot
11. If not using right away, cool the sauce to room temperature, then transfer to a container, cover and refrigerate until needed
12. Properly stored, the sauce will keep for 2 to 3 days
13. Reheat the sauce in a saucepan over low heat until hot