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Charred Tomato Coulis

Instructions

Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
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Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.
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Yield: about 2 cups

Ingredients

  • 4 medium ripe tomatoes
  • 1 tablespoon white wine vinegar
  • 2 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper

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