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Roasted Tomato and White Truffle Coulis White truffle olive oil is an important ingredient in this sauce. The intense earthly flavor is spectacular. Most gourmet food stores, especially Italian specialty food shops, should carry this oil. Serve this with the Steamed Yukon Potatoes and Broccoli Dumplings. It's also excellent served over your favorite tofu raviolis or small shell pasta. Makes 2 Cups. |
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Ingredients: 12 whole canned plum tomatoes (141/2-ounce can) 1 teaspoon minced fresh basil 1 teaspoon minced fresh oregano 1 teaspoon minced garlic 1 teaspoon sea salt 3 tablespoons extra-virgin olive oil Freshly ground black pepper 1 tablespoon [infused] white truffle olive oil 1/2 cup Vegetable stock 1/2 cup soft tofu | |
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Instructions: 1. Preheat the oven to 325°F. In a small Pyrex baking dish, mix together the tomatoes, garlic and 1 tablespoon olive oil. Roast for about 30 minutes 2. Transfer the tomatoes to a food processor and add the remaining 2 tablespoons olive oil, the truffle oil, herbs, sea salt, pepper to taste, stock and tofu. Process to combine. 3. Heat the sauce briefly in a small saucepan over medium-low heat before serving. Store, covered, in the refrigerator for up to 3 days. |
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