Recipe - Charred Tomato Coulis

2 Summer harvest tomatoes
Peeled & deseeded
1 ds Salt and white pepper
Mixture (5:1) to taste
2 Fluid ounces extra virgin
Olive oil

TO PREPARE: Peel and remove the seeds from all the tomatoes. Place the
tomatoes, extra virgin olive oil, and salt and white pepper mixture in a
food processor and puree to a fine texture. Reserve until ready to
assemble.

Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in
this cookbook).

Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip