Roasted Tomato and White Truffle Coulis

[Guest guest]

Roasted Tomato and White Truffle Coulis

 

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

 

Preheat the oven to 325 degrees. In a small Pyrex baking dish, mix together the

tomatoes, garlic and 1 tablespoon olive oil. Roast for about 30 minutes

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.

Heat the sauce briefly in a small saucepan over medium-low heat before serving.

Store, covered, in the refrigerator for up to 3 days.

Makes 2 cups.