Best Yellow Tomato Coulis Recipes

YELLOW TOMATO COULIS

Steps:

• In a blender puree tomatoes, white-wine vinegar, salt, and olive oil until smooth. Pour tomato mixture through a sieve into a bowl, pressing on solids. Yellow tomato coulis keeps, covered and chilled, 2 days.
• Serve yellow tomato coulis garnished with halved tomatoes.

CRISPY SEARED SNAPPER OVER PICKLED ONIONS WITH TOMATO-BACON FONDUE, YELLOW TOMATO COULIS AND MALANGA TUMBLEWEED

Steps:

• Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.
• Fondue: Preheat the oven to 300 degrees F.
• Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.
• Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.
• Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.
• Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.
• Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.

CORN AND BASIL EGG ROULADE WITH YELLOW TOMATO COULIS

Steps:

• Preheat oven to 325°F. Butter a 15 1/2- by 11- by 1-inch jelly-roll pan and line bottom and sides with parchment paper. Evenly butter parchment paper.
• Chop enough scallions to measure 3/4 cup. Chop basil. In a large bowl whisk together eggs, heavy cream, and salt until combined well. Pour custard into jelly-roll pan and bake in middle of oven 8 minutes. Rotate jelly-roll pan and continue to bake custard until set, 8 to 10 minutes more.
• While custard is baking, in a heavy skillet heat butter over moderately low heat and cook scallions, stirring occasionally, until softened, 2 to 3 minutes. Cut cream cheese into small pieces and add to scallions with corn and salt and pepper to taste. Cook mixture, stirring, until corn is heated through and cream cheese is melted, 2 to 3 minutes.
• Spread corn mixture evenly on top of hot egg sheet, leaving a 1-inch border on all sides. Sprinkle basil over corn mixture. With a long side facing you and using parchment as an aid, roll up egg sheet jelly-roll fashion and carefully transfer to a platter.
• Carefully cut roulade into 16 slices (each about 3/4 inch thick) and serve warm or at room temperature with yellow tomato coulis and Black Forest ham slices.