House dried tomato coulis

I first learned the basics for this sauce back in the late 90's in Sandpoint, Idaho when I was working at a French Bistro of sorts.  It had the usual Chef/Owner who partied to much, took liberties with the female waitstaff and bullied his wife and staff.  A sad statement of the times that this was what I had come to expect in the smaller businesses. 

This sauce was used on crepes and ofr some of the lighter seafood dishes.  It is bright, fresh and enhances the flavor of the tomato, while almost eliminating the acidic nature.

House Dried Tomato Coulis

20 each   Roma Tomatoes

2   each   Cloves Garlic

8   each   Fresh Basil Leaves

1   each   Sprig Fresh Oregano

1   cup     Unfiltered Extra Virign Olive Oil

tt              Sea salt

tt              Black pepper

Cut the tomatoes in half or quarter, smash the garlic and pick all the herbs off of the vines.

Place all the ingredients into a dehydrator and set for about 48 hours on 115F.  This will dry the ingredients enough to achieve the desired result.  The tomatoes should be dry but still soft.

Add all the ingredients to a sauce pot and cover with water (you can add some dry white wine if you like), bring to a simmer and continue cooking until the tomato bulks up and can be smashed with a fork.  At  this point blend with a hand blender if you would like a rustic coulis or place in the vita-mix and puree for an elegantly smooth texture.  Add the oil to adjust the texture at this point.

Season to taste.