Tomato Coulis With Basil Stewed Tomatoes With Basil Recipes

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Steps:

• Halve tomatoes lengthwise, and over a strainer set in a bowl, squeeze to remove juice and seeds. Place tomatoes and strained juice in the bowl of a blender along with 1 tablespoon of the olive oil and the vinegar. Blend to a fine puree.
• Cut tough stems from asparagus, and discard. With a vegetable scraper, peel asparagus, starting about two inches from tips. Rinse and drain. Cook in boiling salted water for about 6 minutes. Drain immediately, and cool in ice water. Remove, and set aside.
• With a rubber spatula, push tomato mixture through a fine sieve, to yield about 2 cups of liquid. Place tomato juice in a saucepan, and bring to a simmer. Add basil, remove from heat, cover and let stand in a warm place.
• Cut three 1/4-inch slices from the flower end of each asparagus. Place a tablespoon of butter in a nonstick pan over medium-high heat. Add the asparagus tips and the rest of the asparagus. Season with salt and pepper. Cook briefly or until just done. Remove asparagus from pan, and keep warm.
• Heat 1 tablespoon of olive oil in a nonstick pan over high heat. Season fish well, and place in pan, skin side down, cooking for about 1 1/2 minutes a side, or until skin is nicely browned. Flip gently, cover, and remove from heat. Fish will continue to cook.
• To serve, remove basil from tomato sauce. Distribute sauce evenly over four warm plates. Place fish, skin side up, over sauce. To arrange asparagus on each plate, distribute small pieces around edge; place two large asparagus pieces alongside fish and lay two more long pieces over them in a criss-cross pattern.