vegan - Roasted Tomato and White Truffle Coulis

[Guest guest]

I sent the dumplings last week-

 

 

* Exported from MasterCook *

 

Roasted Tomato and White Truffle Coulis

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 whole canned plum tomatoes (14 1/2 oz can)

1 teaspoon minced garlic

3 tablespoons extra-virgin olive oil

1 tablespoon (infused) white truffle olive oil

1 teaspoon minced fresh basil

1 teaspoon minced fresh oregano

1 teaspoon sea salt

freshly ground black pepper

1/2 cup vegetable stock

1/2 cup soft tofu

 

Preheat the oven to 325F. 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.

 

Description:

" Serve this with the Steamed Yukon Potatoes and Broccoli Dumplings.

It's also excellent served over your favorite tofu raviolis or small

shell pasta. "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 444 Calories; 42g Fat (84.6% calories

from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

2694mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 8 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0