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Contents : Caramelized Onion-Smoked Tomato Coulis Yield: 2 pints (1.18 liters) Serving Size: 4 ounces (118 milliliters) Ingredients: Stocks Sauces and Soups Copyright 2010 by Johnson & Wales University. All rights reserved. Smoke chips Roma tomatoes Extra virgin olive oil Onion peeled thinly sliced Basil fresh washed chopped Bay leaves Kosher salt Black pepper fresh ground U.S. Standard Metric 1 cup 8 to 12 each 3 to 4 tablespoons 2 to 4 ounces 2 to 3 tablespoons 2 to 3 each To taste To taste 225 grams 8 to 12 each 3 to 4 tablespoons 57 to 115 grams 2 to 3 tablespoons 2 to 3 each To taste To taste Method of Preparation: 1. Gather all the ingredients and equipment. 2. Place a double layer piece of foil in the bottom of a 4-inch (10-centimeter) half hotel pan. Put approximately 1 cup (225 grams) of smoke chips on the foil. Place the tomatoes in a 2-inch (5-centimeter) perforated half hotel pan. Cover the hotel pan with a sturdy layer of tin foil place the pan directly on a low to medium heat gas burner and heat until the smoke chips begin to smoke. 3. Allow the tomatoes to smoke 20 to 30 minutes. 4. Preheat a salamander to medium. Place the smoked tomatoes on a half sheet pan covered with a thin layer of olive oil. 5. Thoroughly char the tomatoes under the salamander on both sides. 6. Take the pan off the burner and allow the chips to smoke in a warm area for another 10 to 15 minutes. 7. Remove the skin from the tomatoes. 8. In a small saucepan caramelize the onions in olive oil over low to medium heat. Add the tomatoes basil and bay leaves season with salt and pepper. Cook over medium to low heat with a lid until the tomatoes begin to breakdown and release their juice 15 to 20 minutes. 9. Transfer the tomatoes to a blender and blend until smooth. Check seasoning and adjust if necessary. Chef s Notes: The reserved tomato juice can be added back to the sauce at the end if the sauce is too thick. Other fresh herbs such as thyme parsley tarragon or rosemary can be added to this sauce.

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