|
NBC's BIGGEST LOSER ROASTED TOMATO GARLIC COULIS
Total serves: 4 Ingredients: 1 head of garlic, top trimmed, not root
4 large Tomatoes with core removed
1 tablespoons Olive Oil
salt & pepper Pre heat oven to 425. Place tomatoes in a 8 x 8 baking pan and coat with olive oil, and season with salt and pepper. Place baking dish in oven and begin to roast for 30-45 minutes so that the skin has begun to blacken and the tomatoes have become very soft.
Drizzle a little bit of olive oil on the cut top of the garlic and season with salt and pepper. Take a piece of foil wrap the head of garlic. Place it in the oven with the tomatoes after the tomatoes have been roasting for twenty minutes because garlic takes less time to roast.
Remove the tomatoes and garlic from the oven and let cool. Remove the skins from the tomatoes and from the garlic. The garlic can be squeezed from the skins if they are soft. Place the tomatoes and garlic in a blender and puree.
Pour the coulis to a small sauce pan and keep warm. This can be made two days ahead of time. Excerpted from various sources including The Biggest Loser Cookbook and Cheryl Forberg, RD, the author of The Biggest Loser Simple Swaps: 100 Easy Changes to Start Living a Healthier Lifestyle. (Rodale 2009) |
Have you blogged this recipe? 
Print Friendly